2 tsp. ground cumin
1 tsp. ground coriander
1 lb. boneless leg of lamb, thinly sliced against the grain
1 tsp. paprika
4-5 garlic cloves, minced
1 Tb. red wine vinegar
4 Tb. olive oil divided
1 red onion, cut into wedges
½ C. plain Greek yogurt
½ C. pomegranate seeds
Chopped pistachios, chopped mint or parsley make a nice garnish.
Toss the sliced lamb with the cumin, coriander, paprika, garlic, vinegar and 2 Tb. oil in a bowl, then season with salt and pepper and chill for about 15 minutes.
Heat the rest of the oil in a big skillet on medium high heat. Cook the lamb in batches so it browns nicely, about 4 minutes per batch, then put the cooked lamb aside.
In the same skillet cook and stir the onion about 3 minutes, then add ½ C. water and cook and stir a bit more till the water evaporates. Put the lamb back in the skillet and toss it with the onion, stir in the yogurt, then correct the seasoning with salt and pepper.
Serve this over rice with any or all of the garnishes.