Go Back

Crispy Cumin Lamb with Brothy Rice

A delicious blend of crispy lamb and aromatic rice, perfect for gatherings and cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Moroccan
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Lamb
  • 2 lbs lamb shoulder or leg, cut into bite-sized pieces (Halal-certified)
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 large onion, finely chopped
For the Rice
  • 2 cups basmati rice, rinsed Rinse until water runs clear
  • 4 cups chicken or vegetable broth (Halal-certified)
  • 3 tablespoons olive oil
For Garnish
  • fresh cilantro or parsley For garnish

Method
 

Preparation
  1. Start by cutting your lamb into bite-sized pieces. Rinse the basmati rice under cold water until the water runs clear.
Marination
  1. In a large bowl, mix the lamb pieces with cumin, coriander, salt, black pepper, and minced garlic. Let it marinate for about 15-20 minutes.
Cooking
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Increase the heat to medium-high and add the marinated lamb to the pot. Sear until golden brown, about 10-12 minutes.
  3. Stir in the rinsed basmati rice, ensuring it coats well with spices and lamb. Pour in the broth and bring it to a boil.
  4. Reduce heat to low, cover the pot, and let it simmer for about 25 minutes, until liquid absorbs and rice is tender.
  5. Fluff the rice with a fork and let it rest for a few minutes before serving. Drizzle remaining olive oil if desired, and garnish with fresh herbs.

Notes

Substitute lamb with chicken thighs or beef (Halal-certified). Ensure lamb is browned well for crispy texture. Don't skip rinsing the rice to prevent mushiness. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.