Crispy Cumin Special Lamb Over Aromatic Brothy Rice
Description
This dish layers crisp, cumin-infused lamb over a bed of fragrant, brothy rice simmered with warm spices, herbs, and stock. The lamb is pan-seared until golden and crunchy around the edges, while the rice absorbs a deeply savory, aromatic broth. Together, they make a comforting, elegant, restaurant-quality meal.
Total Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
INGREDIENTS
For the Crispy Cumin Lamb
1 lb (450 g) lamb shoulder or leg, thinly sliced or cut into small pieces
1 ½ tsp ground cumin
1 tsp cumin seeds
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce (or 1 tbsp soy + 1 tbsp rice vinegar for brightness)
1 tbsp oil for searing
Optional: 1–2 tsp chili flakes or chili crisp
For the Aromatic Brothy Rice
1 ½ cups basmati or jasmine rice, rinsed
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 bay leaf
4 whole cloves (optional)
1 small cinnamon stick
3 cups chicken or lamb stock (or vegetable stock)
½ tsp turmeric (optional, for color)
Salt to taste
Optional green additions: ½ cup peas, cilantro, mint
For Finishing
Fresh cilantro or mint
Lemon or lime wedges
Drizzle of chili oil, yogurt, or tahini (optional)
STEP-BY-STEP INSTRUCTIONS
1. Marinate the Lamb (5 minutes)
In a bowl combine:
Lamb
Cumin (ground + seeds)
Smoked paprika
Salt + pepper
Minced garlic
Ginger
Soy sauce
Toss well and let rest while you prepare the rice.
(Marinating longer helps, but even 5 minutes works.)
2. Start the Aromatic Brothy Rice (25–30 minutes)
Heat olive oil/oil in a pot over medium heat.
Add onion and sauté 4–5 minutes until translucent.
Add garlic and cook 30 seconds.
Add the spices:
Bay leaf
Cloves
Cinnamon stick
Optional turmeric
Stir until fragrant (20–30 seconds).
Add the rinsed rice and toast for 1 minute.
Pour in 3 cups stock and a pinch of salt.
Bring to a boil, then reduce heat to low.
Cover and simmer 15–18 minutes until fluffy and brothy.
If you want it “soupier,” add ½ cup extra stock at the end.
Remove from heat, keep covered
3. Make the Crispy Cumin Lamb (10–12 minutes)
Heat a skillet over medium-high heat with 1 tbsp oil.
Add the marinated lamb in a single layer.
Do NOT stir right away — let it sear and crisp.
Cook 3–4 minutes, then flip and cook 3–4 minutes more.
Finish with optional chili flakes/chili crisp.
Lamb should be browned, slightly caramelized, and crispy at the edges.
4. Assemble
Spoon aromatic brothy rice into bowls.
Top generously with the crispy cumin lamb.
Add herbs, chili oil, or a dollop of yogurt if desired.
Serve with lemon wedges.
Tips for Best Results
Thin slices of lamb = crispier texture.
Toasting cumin seeds in the pan before adding lamb adds extra aroma.
Don’t over-stir the lamb; crisping comes from contact with the pan.
Use stock, not water for maximum flavor in the rice.
Add a splash of lemon at the end to brighten the dish.
Variations
Ground lamb version: Use 1 lb ground lamb; crisp in a hot pan with the spices.
Spicier version: Add 1 tsp crushed pepper or a spoon of harissa.
Vegetable boost: Add peas, carrots, spinach, or sautéed mushrooms to the rice.
Rice alternatives: Freekeh, bulgur, or quinoa all work.
Q & A Section
Q1. Can I make the dish ahead?
Yes. Cook the rice and lamb separately. Reheat the lamb in a hot skillet so it crisps again.
Q2. Can I use beef or chicken instead of lamb?
Absolutely. Beef strips or chicken thighs work beautifully with the same seasoning.
Q3. Why is my lamb not crispy?
The pan may be overcrowded, or heat too low. Use high heat and spread the meat out.
Q4. Can I make this gluten-free?
Yes — just replace soy sauce with tamari or coconut aminos.
Q5. Is the rice supposed to be brothy?
Yes! It should be slightly moist, soft, and fragrant—almost like a light pilaf-meets-broth bowl.
Add less stock if you want it drier.