Description
Crispy Cumin Lamb with Brothy Rice: Juicy lamb coated in fragrant cumin, served with flavorful brothy rice. A comforting, flavorful dish.
Ingredients
Scale
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 per serving
- Sugar: 2g
- Sodium: 1150mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg