Lamb Stir-Fry with Pomegranate and Coconut Yogurt – Paleo

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.

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Lamb Stir-Fry with Pomegranate and Coconut Yogurt - Paleo
Serves 4
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.
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Prep Time
25 min
Cook Time
10 min
Prep Time
25 min
Cook Time
10 min
557 calories
9 g
151 g
35 g
51 g
12 g
265 g
164 g
3 g
0 g
20 g
Nutrition Facts
Serving Size
265g
Servings
4
Amount Per Serving
Calories 557
Calories from Fat 308
% Daily Value *
Total Fat 35g
54%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 151mg
50%
Sodium 164mg
7%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
9%
Sugars 3g
Protein 51g
Vitamin A
8%
Vitamin C
8%
Calcium
6%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
  1. 2 teaspoons cumin seeds
  2. 1 teaspoon coriander seeds
  3. 1½ pound boneless leg of lamb, thinly sliced against the grain
  4. 1 teaspoon paprika
  5. 4 cloves garlic finely chopped
  6. 1 tablespoon red wine vinegar
  7. 4 tablespoons olive oil, divided
  8. Kosher salt and freshly ground black pepper
  9. ½ cup plain unsweetened coconut milk yogurt (optional)
  10. 1 medium red onion, cut into ½” wedges
  11. ¼ cup pomegranate seeds
  12. 2 tablespoons chopped pistachios
  13. Fresh oregano, mint, and cilantro leaves (for serving)
What you do
  1. Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute.
  2. Let cool, then finely chop.
  3. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
  4. Cover and chill 15 minutes.
  5. Whisk yogurt and 1 Tbsp. water in a small bowl; season with salt and pepper.
  6. Heat remaining 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat.
  7. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.
  8. Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes.
  9. Add ½ cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes.
  10. Return lamb to skillet and toss to combine.
  11. Season with salt and pepper.
  12. Serve lamb, topped with yogurt, pomegranate seeds, pistachios, and herbs.
Tips & tricks
  1. Do Ahead: Lamb can be marinated 1 day ahead. Keep chilled.
Adapted from Bon Appetit
beta
calories
557
fat
35g
protein
51g
carbs
9g
more
Adapted from Bon Appetit
Jessy + Melissa http://www.jessyandmelissa.com/wp/

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