Description
A delightful dish featuring crispy cumin lamb served over flavorful broth-infused rice, perfect for any occasion.
Ingredients
Scale
- 1.5 lbs (680 g) lamb shoulder: Cut into chunks for even cooking and tenderness.
- 2 tablespoons cumin seeds: These seeds add a warm, earthy flavor that enhances the lamb.
- 4 cloves garlic: Minced for a fragrant aroma and depth of flavor.
- 1 large onion: Chopped to provide sweetness and richness to the dish.
- 4 cups (960 ml) vegetable broth: This will infuse the rice with flavor and moisture.
- 1 cup (200 g) jasmine rice: A fragrant rice that pairs beautifully with the lamb.
- 2 tablespoons olive oil: Used for searing the lamb and sautéing the aromatics.
- Salt and pepper: To taste, enhancing the overall flavor of the dish.
Instructions
- Season the lamb shoulder chunks generously with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the lamb in batches and sear on all sides until golden brown, about 5-7 minutes per batch.
- Remove the seared lamb from the skillet and set aside.
- Add chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until translucent.
- Add cumin seeds and toast for an additional minute.
- Return the seared lamb to the skillet and pour in the vegetable broth, scraping any browned bits from the bottom.
- Bring to a simmer, cover, and reduce heat to low. Let simmer for 1.5 to 2 hours until the lamb is tender.
- Remove the lamb and strain the broth if desired. Bring the broth to a boil and add jasmine rice.
- Reduce heat to low, cover, and cook rice for about 15 minutes until fluffy.
- Fluff the rice with a fork, plate it, and top with crispy cumin lamb and broth. Garnish with fresh herbs if desired.
Notes
- For a vegetarian option, substitute lamb with chickpeas, cauliflower, or mushrooms.
- Experiment with different grains like quinoa or basmati rice for the broth-infused rice.
- Marinating the lamb can enhance its flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Crispy Cumin Lamb, Brothy Rice, Lamb Recipe, Comfort Food