lamb stir-fry with pomegranate and yogurt

so for the most part i cook vegetarian during the week and allow from some "meaty" splurging on the weekends, but i bought some lamb at the local market, and couldn't wait 2 days to cook it! 

(+ i don't really like waiting over a day to cook meat)

this recipe is just too good not to share

enjoy! and let me know how it turns out for you.

lamb stir-fry with pomegranate and yogurt

makes 4 servings

ingredients

• 2 tsp. cumin seeds

• 1 tsp coriander seeds

• 1 tsp paprika

• 4 garlic cloves, finely chopped

• 1½ lb boneless leg of lamb, thinly sliced against the grain

• 1 tbsp red wine vinegar (i didn't have any and white wine vinegar worked just fine)

• 4 tbsp olive oil, divided

• kosher salt, freshly ground pepper

• ½ cup plain greek yogurt

• 1 medium red onion, cut into ½" wedges

• cooked rice for serving (i made jasmine rice--my fave!!)

• ¼ cup pomegranate seeds 

• 2 tbsp chopped pistachios (i couldnt use these because the beaux is allergic)

• fresh oregano, mint, and/or cilantro leaves 

directions

toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. let cool, then finely chop (i just stuck them in my food processor for a couple mins on chop mode -- i'm lazy, i know). toss lamb and cumin, coriander, paprika , garlic, vinegar, and 2 tbsp oil in a large bowl to coat; season with salt and pepper. cover and chill 15 mins.

whisk yogurt and 2 tbsp water in a small bowl; season with salt and pepper.

heat remaining 2 tbsp 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 ½ 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.

server lamb over rice. topped with yogurt, pomegranate seeds, pistachios, and herbs.

calories: 420 fat: 36g 

recipe adapted from bon appetit

honey cures

a few days ago, i stumbled upon an article that suggested a couple teaspoons of local, raw honey a day can help prevent and even get rid of those pesky springtime allergies.

taylor has a plethora of allergies that he suffers from daily. from eczema to hay fever, the poor guy has gone through about 10 boxes of tissues and has tried all the special lotions you could imagine just to relieve his vexing allergy symptoms.

the theory suggests that two to three teaspoons of honey a day works similar to a vaccination. daily exposure to a small amount of an allergen can desensitize the body allowing you to better resist it. so it makes sense, right? the bees collect pollen from the local plants, and small amounts of it are transferred to their honey. when you ingest this honey in small amounts, it works like a series of allergy shots, by slowly building up your tolerance to the allergen, and decreasing your allergy symptoms. 

after researching online, i found tons of positive testimonies,

so today tay and i picked up some local, raw honey and put are putting this theory to the test.

crossing our fingers it actually works!