Name: Crispy Cumin Lamb with Brothy Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 lb lamb shoulder or lamb chops, cut into bite-sized pieces; 2 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon ground cinnamon; Salt and pepper to taste; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 cup long-grain rice; 2 cups chicken broth; 1 can (14.5 oz) diced tomatoes, drained; 1 bay leaf; 1 tablespoon fresh cilantro, chopped (for garnish); Lemon wedges (for serving)

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There’s something magical about a dish that feels both dazzlingly special and blissfully comforting, and that’s exactly what you get with Crispy Cumin Lamb with Brothy Rice. This recipe brings together deep, aromatic spices, juicy seared lamb, and fluffy, savory rice soaked in a fragrant broth—every forkful tastes like a little trip to the bustling markets of the Mediterranean. Whether you’re gathering friends for a cozy dinner or just want an easy one-pan hero, it’s the sort of meal that invites everyone to linger a little longer at the table.

Ingredients You’ll Need

Crispy Cumin Lamb with Brothy Rice Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a pantry full of exotic ingredients to make this vibrant dish. Each element is carefully chosen to highlight the colorful, aromatic flavors that make Crispy Cumin Lamb with Brothy Rice so memorable and satisfying. Here’s what you’ll need and why each ingredient truly matters.

Lamb shoulder or lamb chops (1 lb): The marbled meat brings tenderness and deep, savory flavor that stands up beautifully to spices.
Olive oil (2 tablespoons): Helps you achieve that irresistible golden crust on the lamb while infusing richness into the dish.
Ground cumin (2 teaspoons): The signature earthy spice that gives this meal its aromatic warmth and signature taste.
Ground coriander (1 teaspoon): Adds bright, citrusy undertones that balance the warmth of cumin and cinnamon.
Paprika (1 teaspoon): Lends subtle smokiness and a pop of gorgeous color.
Ground cinnamon (1/2 teaspoon): A pinch brings a gentle sweetness and surprising depth.
Salt and pepper (to taste): Essential for accentuating the natural flavors of each ingredient.
Large onion, finely chopped (1): Melts into the rice and broth, forming a savory, slightly sweet base.
Garlic cloves, minced (3): Brightens each bite with a punch of aromatic flavor.
Long-grain rice (1 cup): The perfect canvas for soaking up the delicious, brothy flavors.
Chicken broth (2 cups): Steams the rice to tender perfection and infuses the whole dish with extra savoriness.
Canned diced tomatoes, drained (1 can, 14.5 oz): Adds tang, moisture, and little bursts of bright color.
Bay leaf (1): Infuses subtle herbal notes, leaving everyone wondering what that little “something special” is.
Fresh cilantro, chopped (1 tablespoon): Sprinkled on top for a finishing touch of color and freshness.
Lemon wedges (for serving): Squeezed at the table, they add an unforgettable zing and bring everything to life.

How to Make Crispy Cumin Lamb with Brothy Rice

Step 1: Mix the Spices and Season the Lamb

Start by combining the cumin, coriander, paprika, cinnamon, salt, and pepper in a small bowl. This blend is your flavor foundation for Crispy Cumin Lamb with Brothy Rice. Toss the lamb pieces generously in this mix so every side gets its fair share of spice. Don’t be shy—this is what gives the lamb its tasty, fragrant crust.

Step 2: Sear the Lamb Until Crispy

Heat up one tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. When the oil is shimmering, add the seasoned lamb pieces. Let them get really golden and crispy on each side, stirring occasionally for about 8 to 10 minutes. This is when the magic happens: the lamb browns beautifully, locking in flavor and setting the stage for that satisfying texture. Once done, transfer the lamb to a plate and set aside.

Step 3: Sauté Onion and Garlic

In the same pan (don’t clean it—those brown bits are pure flavor!), add the remaining tablespoon of olive oil. Toss in the chopped onion and let it soften, stirring occasionally, for about 5 minutes. Next, add the minced garlic and cook for another 1 to 2 minutes until it smells irresistible. The base is now wonderfully aromatic.

Step 4: Toast the Rice

Stir in the long-grain rice and cook for 1 to 2 minutes, allowing the grains to toast slightly and take on the onion and garlic flavors. This step adds a subtle nuttiness and helps create beautifully separated, fluffy rice later.

Step 5: Simmer with Broth and Tomatoes

Pour in the chicken broth, drained diced tomatoes, and drop in the bay leaf. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 to 18 minutes. The rice will gently absorb all that savory liquid and the flavors will meld beautifully.

Step 6: Finish with Crispy Lamb

When the rice is perfectly tender and most of the liquid has been absorbed, return the crispy lamb pieces to the skillet. Gently fold them in, cover, and let everything rest for 5 minutes off the heat. This gives the lamb a chance to warm through and share its spice-kissed juices with the rice.

Step 7: Garnish and Serve

Remove the bay leaf and discard it. Scoop generous servings of the Crispy Cumin Lamb with Brothy Rice onto plates. Sprinkle with fresh cilantro and add lemon wedges on the side—everyone will love squeezing a bit of tangy juice over their portion for that fresh finish.

How to Serve Crispy Cumin Lamb with Brothy Rice

Garnishes

A sprinkling of fresh cilantro provides a pop of green and a cool, herby counterpoint to the richness of the lamb. Don’t forget a few wedges of lemon on the side—just a squeeze will wake up all the flavors in your bowl of Crispy Cumin Lamb with Brothy Rice.

Side Dishes

This dish is fantastic all on its own, but if you’re building a larger spread, think roasted vegetables or a refreshing cucumber-tomato salad. Even a bowl of thick Greek yogurt or a plate of warm pita bread pairs perfectly with the hearty, savory flavors of the rice and lamb.

Creative Ways to Present

Pile the lamb and rice into a large serving dish for family-style feasting or use individual bowls so each person gets an ideal balance of brothy rice and crispy lamb. For a party twist, spoon the lamb and rice onto small lettuce cups and serve as satisfying little wraps—perfect for mingling with friends.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra servings of Crispy Cumin Lamb with Brothy Rice (lucky you!), simply let the dish cool to room temperature before transferring to an airtight container. The flavors often deepen overnight, making leftovers even more crave-worthy the next day.

Freezing

For longer storage, you can freeze portions in sealed containers for up to two months. Just be sure the rice is well-covered to prevent freezer burn. Defrost in the fridge before reheating for best results; this helps maintain the texture of both the lamb and the rice.

Reheating

To reheat, add a splash of water or chicken broth to the rice and lamb, then warm gently on the stovetop over low heat or microwave in a covered dish until hot. This will help revive that perfect, brothy texture and ensure each bite is just as satisfying as day one.

FAQs

Can I use a different cut of lamb for this recipe?

Absolutely! While shoulder or chops are especially flavorful and tender, lamb leg or loin also work beautifully. Just keep in mind that leaner cuts may cook a bit faster, so keep an eye out to avoid overcooking.

What’s the best type of rice for Crispy Cumin Lamb with Brothy Rice?

Long-grain rice is ideal because it stays light and separate when cooked, soaking up the broth without turning mushy. If you’re feeling adventurous, basmati rice adds a lovely fragrance to the dish as well.

Is there a way to make this dish vegetarian?

Yes! Substitute the lamb with hearty mushrooms or roasted chickpeas, adjust the cooking times as needed, and use vegetable broth instead of chicken. You’ll get a dish that’s different, but still loaded with spice and comfort.

Can I add extra vegetables to the rice?

Go for it! Bell peppers, carrots, or spinach stirred in during the simmering stage can be delicious additions, giving your Crispy Cumin Lamb with Brothy Rice even more color and nutrition.

How do I achieve ultra-crispy lamb?

For the ultimate crispiness, make sure your lamb pieces are well-dried before seasoning and don’t crowd the pan—searing in batches if necessary. Letting the lamb brown undisturbed for a couple of minutes on each side is the secret to that perfect crust.

Final Thoughts

Once you taste Crispy Cumin Lamb with Brothy Rice, it’ll quickly find its way into your personal recipe hall of fame. This dish is the kind you’ll want to share with loved ones, thanks to its bold flavors, gorgeous presentation, and clear comfort-factor. Give it a go—you might be surprised how quickly it becomes a regular star in your dinner rotation!

Crispy Cumin Lamb with Brothy Rice Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

Enjoy the flavorful and aromatic combination of crispy cumin-spiced lamb served over brothy rice in this Middle Eastern-inspired dish.

Ingredients

Scale

Lamb:

1 lb lamb shoulder or lamb chops, cut into bite-sized pieces
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste

Brothy Rice:

1 large onion, finely chopped
3 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1 can (14.5 oz) diced tomatoes, drained
1 bay leaf
1 tablespoon fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)

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Instructions

Prepare the Lamb: Combine cumin, coriander, paprika, cinnamon, salt, and pepper. Coat lamb pieces with the spice mixture.
Cook the Lamb: Brown lamb in olive oil until crispy. Set aside.
Sauté: In the same skillet, sauté onion and garlic. Add rice and cook briefly.
Add Broth and Simmer: Pour in chicken broth, tomatoes, and bay leaf. Simmer until rice is tender.
Combine and Rest: Stir in lamb, cover, and let sit to meld flavors.
Serve: Garnish with cilantro and lemon wedges.