Ingredients

• 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)

Instructions

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