Subj : Top 10 Leg O Lamb - 06 To : All From : Dave Drum Date : Fri Aug 16 2024 21:28:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lamb Stir-Fry w/Pomegranate & Yoghurt Categories: Lamb/mutton, Fruits, Dairy, Vegetables, Nuts Yield: 4 Servings 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 MMMMM .... "Work expands to fill the time available for its completion" C.N. Parkinson --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .