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

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