2 tsp cumin seeds
1 tsp coriander seeds
1 ½ lb boneless leg of lamb, thinly sliced against the grain
1 tsp paprika
4 garlic cloves, finely chopped
1 tbsp red wine vinegar
4 tbsp olive oil, divided
kosher salt and fresh ground black pepper
½ cup plain greek yogurt
1 medium red onion, cut into ½” wedges
cooked rice for serving
¼ cup pomegranate seeds
1 tbsp chopped pistachios
fresh oregano, mint, and/or cilantro leaves for serving
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 tbsp. oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes. Whisk yogurt and 1 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 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.
Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.
Lamb can be marinated 1 day ahead. Keep chilled.