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    Home » Recipes » Main Dish Recipes

    Lamb Stir-Fry with Pomegranate and Yogurt

    Published: Mar 17, 2014 · Modified: Mar 27, 2014 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Did I miss the memo about The Great Pomegranate Shortage of 2014? Because surely this is the only way to explain why I struck out at FIVE separate stores when trying to find pomegranate seeds or whole fruits.

    Juice? Yep. They have that. But the usually stocked areas of beautiful arils? G-O-N-E. Gone.

    And normally I wouldn't go to so much trouble for one ingredient, but it really would have been the perfect way to garnish this dish.

    Onward and upward.

    Lamb Stir-Fry with Pomegranate and Yogurt

    This stir-fry is rich with Middle Eastern flavor, and the use of lamb is a nice change from the typical beef, chicken, shrimp or tofu. Using a cast iron skillet is a great way to impart a lot of flavor into the meat, and I loved the simple marinade full of garlic and toasted spices.

    I used a spice grinder instead of chopping the toasted spices. Since I couldn't find pomegranate seeds, I drizzled a bit of pomegranate molasses on top at the end, which was good, but seeds would have been better.

    This was a big hit at the dinner table, and was a fun way to celebrate Stir-Friday.

    Lamb Stir-Fry with Pomegranate and Yogurt
    Bon Appétit March 2014

    Yield: Makes 4 servings
    Active time: 25 minutes
    Total time: 35 minutes

    Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

    2 teaspoons cumin seeds
    1 teaspoon coriander seeds
    1 ½ pounds boneless leg of lamb, thinly sliced against the grain
    1 teaspoon paprika
    4 garlic cloves, finely chopped
    1 tablespoon red wine vinegar
    4 tablespoons olive oil, divided
    Kosher salt, freshly ground pepper
    ½ cup plain Greek yogurt
    1 medium red onion, cut into ½" wedges
    Cooked rice (for serving)
    ¼ cup pomegranate seeds
    2 tablespoons chopped pistachios
    Fresh oregano, mint, and/or cilantro leaves (for serving)

    Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes.

    Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.

    Heat remaining 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.

    Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add ½ cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.

    Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

    DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.

    Per serving: 420 calories, 26 g fat, 2 g fiber

    Big Flavors Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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