2 ts Cumin seed
1 ts Coriander seed
1 1/2 lb Boneless leg of lamb; thin
- sliced against the grain
1 ts Paprika
4 cl Garlic; fine chopped
1 tb Red wine vinegar
4 tb Olive oil; divided
Salt & fresh ground pepper
1/2 c Plain Greek yogurt
1 md Red onion; in 1/2" wedges
Cooked rice (for serving)
1/4 c Pomegranate seeds
2 tb 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.
by Dawn Perry
Bon Appétit | March 2014
Yield: Makes 4 servings
MM Format by Dave Drum - 12 February 2014
Uncle Dirty Dave's Archives
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