Lamb Stir-Fry with Pomegranate and Yogurt
Entrées,  Gluten Free,  Recipes

Lamb Stir-Fry with Pomegranate and Yogurt

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 1/2 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
1/2 cup plain Greek yogurt
1 medium red onion, cut into 1/2″ wedges
Cooked rice (for serving)
1/4 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 1/2 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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