Thursday, March 6, 2014

Lamb Stir-Fry with Pomegranate and Yogurt

Bon Appétit  | March 2014

]]> Lamb Stir-Fry with Pomegranate and Yogurt recipe

photo by Christina Holmes

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.

Preparation

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

Nutritional analysis provided by Bon Appétit

my notes



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