Lamb Stir-Fry with Pomegranate and Yoghurt

Ingredients for Lamb Stir-Fry with Pomegranate and Yoghurt

• 2 teaspoons cumin seeds

• 1 cucharadita de semillas de cilantro

• 675g boneless leg of lamb, thinly sliced against the grain

• 1 cucharadita de pimentón

• 4 dientes de ajo, finamente picados

• 1 cucharada de vinagre de vino tinto

• 4 cucharadas de aceite de oliva, divididas

• Sal kosher, pimienta recién molida

• 80g plain Greek yoghurt

• 1 medium red onion, cut into 1/2" wedges

• Cooked rice (for serving)

• 45 g de semillas de granada

• 2 tablespoons chopped pistachios

• Fresh oregano, mint, and/or coriander 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 yoghurt 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 120ml 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 yoghurt, pomegranate seeds, pistachios, and herbs.

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

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