CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66888c0e   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
       
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