Lamb Stir-Fry with Pomegranate and Yogurt

Bon Appétit (March 2014)

Most of the time, we find the recipes we want to cook by scouring the month's magazines when they arrive in our mailbox.

And then there's Facebook.

We follow all of the big food magazines on Facebook, and we love seeing their posts pop up in our feed. (Unless it's 3 p.m. and we're starving and Saveur throws out some, you know, 10 Best Chocolate Peanut Butter Desserts post or something, and then we have to go eat an apple and pretend we're enjoying it as much as a chocolate peanut butter cookie.)

Anyway.

Last week we were killing time on Facebook working really hard at work, and this Lamb Stir-Fry popped up in the Bon Appétit feed. "Break out of the usual chicken-beef-pork rut," the post commanded.

It was like they were staring into our souls. We are indeed a chicken-beef-pork rut. Or in our case, it's more accurately a chicken-salmon-pork rut.  

So we flagged the recipe, and broke out of our rut.

We say this every time we cook lamb, but why don't we cook more lamb? It's delicious and healthy and, depending on the cut, no more expensive than beef or pork. 

This recipe is Exhibit A of why we should all cook more lamb. The prep is super fast, and the great natural flavor of the lamb helps add a depth of taste here that makes it seem like you spent more time on this dish than you did.

We love everything about this dish. The toasted cumin and coriander, along with paprika, garlic and vinegar, give the lamb a great Middle Eastern flavor, which is played up by the pomegranate seeds, pistachios, mint and yogurt.

We had our friend Drew over to help us eat this, and we all really loved it.

Make it this week! And if you're not already following food magazines on Facebook, you should be! It's great for some recipe inspiration:

• Bon Appétit on Facebook
• America's Test Kitchen on Facebook (Cook's Illustrated and Cook's Country)
• Fine Cooking on Facebook
• Food and Wine on Facebook
• Saveur on Facebook
• Southern Living on Facebook
• Vegetarian Times on Facebook

And hey, are you following these guys on Facebook? They're so witty and handsome...

• The Bitten Word on Facebook

 

 

Lamb Stir-Fry with Pomegranate and Yogurt
Bon Appétit (March 2014)
Subscribe to Bon Appétit
Nutritional information available at BonAppetit.com

(This photo: Christina Holmes; Bon Appétit)

Servings: 4
Active time: 25 mins | Total time: 35 mins
Recipe by Dawn Perry

INGREDIENTS

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1½ pound boneless leg of lamb, thinly sliced against the grain
1 teaspoon paprika
4 cloves garlic finely chopped
1 tablespoon red wine vinegar
4 tablespoons olive oil, divided
Kosher salt and freshly ground black 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)

DIRECTIONS

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 Tbsp. oil in a large bowl to coat; season with salt and pepper.

 

Cover and chill 15 minutes.

 

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

 

Heat remaining 2 Tbsp. 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.