Crispy Cumin Lamb with Brothy Rice

The intoxicating aroma of toasted cumin seeds mingling with sizzling, Crispy Cumin Lamb with Brothy Rice creates an irresistible sensory experience that will transport you straight to the vibrant streets of Western China. This dish masterfully balances textures—tender, spiced lamb with crispy edges served alongside comforting, aromatic rice that’s been infused with a rich broth. Crispy Cumin Lamb with Brothy Rice has become a favorite in many households for good reason: it delivers complex flavors without complicated techniques. You’ll learn how to achieve the perfect spice balance, create that coveted crispy exterior on the lamb, and prepare a brothy rice that soaks up all the magnificent flavors.

Why You’ll Love This Recipe

Crispy Cumin Lamb with Brothy Rice is a culinary revelation that combines bold flavors with satisfying textures in one cohesive dish. The lamb pieces develop an incredible crust from the high-heat cooking method, while remaining juicy and tender inside—a textural contrast that makes each bite exciting.

The aromatic cumin provides an earthy, warm foundation that’s complemented by bright chili heat and fragrant garlic. Meanwhile, the brothy rice offers a soothing counterpoint that balances the robust lamb perfectly. It’s the ideal harmony of flavors and textures in one bowl.

What makes this recipe truly special is its accessibility despite its impressive results. The ingredients are readily available in most supermarkets, and the cooking techniques are straightforward. Even if you’re new to cooking with lamb or unfamiliar with Chinese-inspired cuisine, you’ll find this dish approachable and the results consistently delicious.

Ingredients

For the Crispy Cumin Lamb:

• 1 pound (450g) boneless lamb shoulder, thinly sliced against the grain
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
• 2 tablespoons (12g) ground cumin
• 1 tablespoon (6g) whole cumin seeds
• 1 teaspoon (3g) ground Sichuan peppercorn (or black pepper)
• ½ teaspoon (3g) baking soda
• 3 tablespoons (45ml) vegetable oil
• 4 cloves garlic, minced (about 12g)
• 2 green chilies, thinly sliced (adjust to taste)
• 2 tablespoons (6g) fresh cilantro, chopped

For the Brothy Rice:

• 1½ cups (300g) jasmine rice, rinsed
• 2½ cups (600ml) chicken broth
• 1 tablespoon (15ml) vegetable oil
• 2 green onions, white parts only (save greens for garnish)
• 1-inch (2.5cm) piece ginger, thinly sliced
• 2 star anise pods
• ¼ teaspoon salt

The lamb shoulder provides the perfect balance of fat and meat for this dish, allowing for both crispy edges and tender bites. Shaoxing wine adds depth and helps tenderize the meat, while the combination of ground and whole cumin creates layers of flavor complexity.

Pro Tips

Perfect Meat Preparation: For the crispiest lamb, slice the meat when it’s partially frozen—about 30 minutes in the freezer makes it easier to cut thin, even slices. Always cut against the grain to ensure tenderness. The baking soda in the marinade is crucial as it helps break down proteins, resulting in a more tender texture and better browning.

Cumin Layering Technique: To achieve the signature depth of flavor in Crispy Cumin Lamb with Brothy Rice, toast the whole cumin seeds separately in a dry pan until fragrant (about 1-2 minutes) before adding to the dish. This releases their essential oils and creates a more complex flavor profile than using pre-ground cumin alone. For maximum impact, add ground cumin in two stages—first in the marinade and then a sprinkle right at the end of cooking.

Rice Perfection: The secret to exceptional brothy rice lies in the toasting step. Before adding liquid, toast the rinsed rice in oil with aromatics until the grains become translucent around the edges (about 2-3 minutes). This creates a protective coating that helps the rice absorb flavor while maintaining its integrity, preventing mushiness. Allow the finished rice to rest, covered, for 10 minutes after cooking for the perfect texture.

Instructions

Step 1: Prepare the Lamb
In a medium bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, 1 tablespoon ground cumin, baking soda, and half the ground Sichuan peppercorn. Massage the marinade into the meat with your hands to ensure even coating. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration. This marinating step is crucial for tenderizing the lamb and infusing it with the foundational flavors of our Crispy Cumin Lamb with Brothy Rice.

Step 2: Start the Brothy Rice
While the lamb marinates, heat 1 tablespoon oil in a medium saucepan over medium heat. Add the white parts of green onions and sliced ginger, cooking until fragrant, about 1 minute. Add the rinsed rice and toast, stirring constantly, until the grains become slightly translucent around the edges, approximately 2-3 minutes. Pour in the chicken broth, add star anise pods and salt, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat but keep covered.

Step 3: Cook the Lamb
Heat a large wok or skillet over high heat until smoking. Add 2 tablespoons oil and swirl to coat. Working in batches to prevent overcrowding, spread the lamb in a single layer and let it sear undisturbed for 1-2 minutes until the bottom develops a deep brown crust. Flip and sear the other side for another minute. Transfer the first batch to a plate and repeat with remaining lamb.

Step 4: Finish the Dish
Return all the lamb to the wok over medium-high heat. Add the minced garlic, sliced chilies, toasted cumin seeds, and remaining ground cumin and Sichuan peppercorn. Stir-fry for 30-45 seconds until incredibly fragrant but not burnt. The aroma should fill your kitchen with the distinctive scent of Crispy Cumin Lamb with Brothy Rice. Remove from heat and toss with half the chopped cilantro.

Step 5: Serve
Fluff the brothy rice with a fork, removing the ginger slices and star anise pods. Divide the rice among serving bowls, creating a bed for the lamb. Top with the crispy cumin lamb, garnish with remaining cilantro and the reserved green onion tops, thinly sliced. Serve immediately while the lamb is still crispy and the rice is steaming.

Variations

Spicy Cumin Beef: For a delicious alternative to the original Crispy Cumin Lamb with Brothy Rice, substitute thinly sliced flank steak for the lamb. The beef works beautifully with the cumin-forward flavor profile while offering a different richness. To complement the beef’s flavor, add 1 tablespoon of oyster sauce to the marinade and finish with a sprinkle of toasted sesame seeds for nutty depth.

Vegetarian Cumin Mushroom: Create a meat-free version by using 1 pound of mixed mushrooms (king oyster, shiitake, and cremini work well) torn into bite-sized pieces. Marinate the mushrooms just as you would the lamb, but add 1 tablespoon of miso paste to build umami depth. Cook the mushrooms in a single layer until they develop a crispy exterior, about 5-7 minutes, before adding the aromatics. This variation of Crispy Cumin Lamb with Brothy Rice offers the same textural contrast with plant-based goodness.

Coconut Brothy Rice: For a Southeast Asian twist, replace half the chicken broth with coconut milk when preparing the rice. Add a kaffir lime leaf and lemongrass stalk to the simmering liquid, removing them before serving. This fragrant variation complements the spiced lamb beautifully while adding a subtle tropical note to the dish.

Storage and Serving

Storage: Allow any leftover Crispy Cumin Lamb with Brothy Rice to cool completely before refrigerating in separate airtight containers—store the lamb and rice separately to maintain their distinct textures. The lamb will keep for up to 3 days, while the rice can be stored for up to 5 days. For best results when reheating, warm the rice with a splash of water or broth in the microwave, and quickly sauté the lamb in a hot skillet to restore some crispiness.

Serving Suggestions: Serve Crispy Cumin Lamb with Brothy Rice with simple accompaniments that complement without overwhelming. A side of quick-pickled cucumbers made with rice vinegar, sugar, and a pinch of salt provides a cooling crunch that balances the rich lamb. For a complete meal, add stir-fried bok choy or Chinese broccoli with garlic for a green element.

For an impressive presentation, serve family-style on a large platter with the brothy rice as the base and the lamb piled dramatically in the center, garnished with fresh herbs. Accompany with small dishes of chili oil, extra toasted cumin, and sliced scallions for guests to customize their portions.

FAQs

Can I use a different cut of lamb?
Yes, lamb leg or loin can also work for Crispy Cumin Lamb with Brothy Rice, but shoulder is preferred for its optimal fat-to-meat ratio. If using leaner cuts, reduce cooking time by about 30 seconds per side to prevent toughness.

Why is my lamb not getting crispy?
Two common issues: your pan wasn’t hot enough or you overcrowded the meat. Ensure your wok is smoking hot before adding the lamb, and cook in small batches so pieces aren’t touching. Patting the meat dry before cooking also helps achieve crispiness.

Can I make the brothy rice in a rice cooker?
Absolutely! Sauté the aromatics separately, then add them to your rice cooker along with the rinsed rice, broth, and seasonings. Cook according to the manufacturer’s instructions for white rice.

Is there a substitute for Shaoxing wine?
Dry sherry is the best substitute, but mirin (reduce other sweeteners in the recipe) or even a dry white wine will work in a pinch. For a non-alcoholic option, use chicken broth with a splash of rice vinegar.

How can I adjust the spice level?
For a milder version of Crispy Cumin Lamb with Brothy Rice, remove the seeds from the chilies or replace with bell peppers. To increase heat, add dried chili flakes or a teaspoon of chili oil to the finished dish.

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