recipeWEDNESDAY: Lamb Stir-fry

Lamb Stir-fry

2tsp cumin seeds

1tsp coriander seeds

1 1/2lbs boneless leg of lamb, thinly sliced against the grain

1tsp paprika

4 minced garlic cloves

1tbsp apple cider vinegar

4tbsp olive oil, divided

sea salt and pepper, to taste

1/2c plain goat yogurt

1c cooked rice

1/4c pomegranate seeds

2tbsp chopped, toasted pistachios

Toast cumin and coriander seeds until slightly browned. After they have cooled, roughly chop. Toss lamb with cumin, coriander, paprika, minced garlic, vinegar, and 2 tablespoons oil in a large bowl to coat. Sprinkle with salt and pepper. Whisk yogurt, season with salt and pepper. Use remaining olive oil to heat iron skillet to  medium heat. Cook lamb, tossing occasionally. Serve lamb over rice, topped with yogurt, pomegranate seeds, and pistachios.