Lamb Stir-Fry with Pomegranate and Yogurt

 Serves 6

Total time to make: 35 minutes


  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 1/2 pounds boneless leg of lamb, thinly sliced against the grain
  • 1 teaspoon paprika
  • 4 garlic cloves, finely chopped
  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/2 cup plain Greek yogurt
  • 1 medium red onion, cut into 1/2″ wedges
  • Cooked rice (for serving)
  • 1/4 cup pomegranate seeds
  • 2 tablespoons chopped pistachios
  • Fresh oregano, mint, and/or cilantro leaves (for serving)


  1. 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
  2. Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.
  3. 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.
  4. 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.
  5. Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens