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Crispy Cumin Lamb with Brothy Rice

Crispy Cumin Lamb with Brothy Rice

Crispy Cumin Lamb with Brothy Rice is a comforting dinner packed with flavor and simplicity.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 kg Lamb Shoulder Can substitute with beef or chicken.
  • 1 tbsp Cumin Seeds Can substitute with ground cumin.
  • 1 tbsp Ground Cumin Ensure fresh for best aroma.
  • 4 cloves Garlic Mince finely; can use garlic powder.
  • 1 tbsp Paprika Smoked paprika adds a smoky twist.
  • 1/2 tsp Cayenne Pepper Omit for a milder dish.
For the Rice
  • 500 ml Chicken Broth Can substitute with vegetable broth.
  • 1 cup Basmati Rice Jasmine rice or quinoa are alternatives.
For Cooking
  • 2 tbsp Olive Oil Can substitute with canola or avocado oil.
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1/4 cup Fresh Cilantro Can substitute with parsley or omit.

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Begin by cutting the lamb shoulder into bite-sized pieces and placing them in a large mixing bowl.
  2. In the bowl with the lamb, combine cumin seeds, ground cumin, paprika, cayenne pepper, salt, and pepper. Toss the lamb pieces well to coat evenly in the spices, then let them marinate for about 15 minutes.
  3. While the lamb marinates, heat a large skillet over medium-high heat and add olive oil. Allow it to warm up until shimmering, about 2-3 minutes.
  4. Add the marinated lamb pieces to the skillet in a single layer and sear for 5-7 minutes until browned on all sides.
  5. Stir in the minced garlic and cook for 1 additional minute.
  6. Pour the chicken broth over the browned lamb, scraping up any browned bits from the skillet. Bring to a gentle simmer over medium heat for about 3-5 minutes.
  7. Gently stir in the basmati rice, making sure it is evenly distributed in the broth.
  8. Cover the skillet and reduce the heat to low, letting it simmer for 15-20 minutes until the rice is cooked and most liquid is absorbed.
  9. Remove from heat and let sit for a couple of minutes. Fluff the rice gently with a fork.
  10. Top with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 30mgIron: 4mg

Notes

For best results, ensure proper browning of the lamb and avoid overcooking the rice for desired texture.

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