Description
Crispy Cumin Lamb with Brothy Rice layers spiced, golden-seared lamb over fragrant, tender rice simmered in broth, delivering bold, comforting flavors in every bite.
Ingredients
- Thinly sliced lamb shoulder or leg
- Ground cumin
- Basmati or jasmine rice
- Chicken or beef broth
- Smashed garlic
- Grated ginger
- Scallions
- Chili flakes
- Soy sauce
- Vegetable oil
- Fresh cilantro (optional)
Instructions
- Toss sliced lamb with cumin, soy sauce, garlic, ginger, and chili flakes. Let marinate for 20 minutes.
- Heat oil in a wide pan over medium-high heat. Sear lamb in a single layer until golden and crispy on both sides. Set aside.
- Rinse rice. Simmer in broth with garlic, ginger, and soy sauce until tender and brothy—not dry.
- To serve, ladle rice into bowls and top with crispy lamb. Drizzle pan juices over and garnish with scallions, chili flakes, and cilantro.
- Taste and adjust with extra soy sauce, black pepper, or chili before serving. Let diners mix their bowls right before eating for best texture.
Notes
- Garnish with cilantro, extra cumin, toasted sesame seeds, or chili oil.
- Pair with pickled cucumbers, sesame greens, slaw, or fresh orange slices.
- Serve in deep bowls, sharing platters, mugs, or lunch containers for versatility.
- Store lamb and rice separately for up to 3 days in the fridge or freeze up to 1 month.
- Reheat rice gently with broth; crisp lamb in a hot skillet before serving.
- Use beef or chicken instead of lamb, or mushrooms or tofu for vegetarian version.
- Control spice with less chili; long- or short-grain rice are both suitable with adjustments.
