Name: Crispy Cumin Lamb with Brothy Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: Handful Coriander (10g); 2 Spring Onions; Small Bunch Thai Basil (20g); 500g Lamb Mince; 2 Tsp Cumin Seeds; 1 Tsp Szechuan Peppercorns; 1 Tbsp Shaoxing Wine; 1 Tbsp Oyster Sauce; 2 Tsp Soy Sauce; 15g Fresh Ginger; 700ml Chicken Stock; 500g Cooked Rice; Vegetable Oil

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Cumin and lamb is one of the best flavour pairings. We've taken inspiration from the various Chinese cumin lamb dishes out there and combined elements of each to create this zingy and rich crispy cumin lamb with brothy rice. It's comforting and unbelievably delish.

Crispy Cumin Lamb with Brothy Rice

Pick the coriander leaves, then transfer to a bowl of ice water. Thinly slice the spring onions, separating the greens and whites. Add the greens to the bowl of ice water with the coriander. Thinly slice the coriander stems and pick the basil leaves.

Place a wok over a high heat with a drizzle of oil. Once hot, add the mince and cook for 5-8 mins until browned and crispy. Stir through the coriander stems, spring onion whites, cumin seeds and szechuan peppercorns and cook for 1 min until fragrant.

Pour in the Shaoxing wine and let it evaporate completely. Add the oyster sauce and half the soy, then stir until glossy. Take off the heat and stir through the Thai basil until wilted. Transfer to a plate, then set aside.

Bash the ginger. Return the wok to a high heat. Once hot, add the ginger and let it sizzle for a couple of seconds. Pour over the stock, season with the remaining soy sauce and let it come to the boil.

Share the rice between bowls, pour the broth over and top with the cumin lamb and herbs.

Really delicious, exactly what was needed on a cold Autumn evening! We threw on some broccoli for extra veg/fibre, worked perfectly with the original recipe.

Was a bit sceptical but for a quick recipe it was tasty and interesting, and we will make it again. Added pak choy which I cooked in the stock as it boiled for ease.

Fun to try something new and did enjoy making it. But maybe sichuan peppercorns aren’t for me on their own. Wondering if some other spices along with the sichuan would work better for me…

flavors are so good and I have never cooked with ground lamb before which was very delicious

Sooooo good! Added some cumin-y aubergine and courgette. Little bit of cucumber too

Wow, this is delicious! Very unexpected combination of flavours but they work great together. (I didn't crispify my lamb enough, but still very tasty :)

Oh this was such a warming yummy dish. Exactly what you need on a cold night!

This was easy to make, yummy with good flavours. Also we added crispy shallots for extra crunchy.

a good one. Simple flavours. Use home made stock and make sure to get your lamb crispy, otherwise it’s a bit plain. Add some greens or Chinese broccoli to make it a bit more interesting

This was so good! I used crumbled tofu & added some oak choi cos it’s what I had in the fridge and it was still so delicious x

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6361787036112

you can omit and just add some chilli oil for a little heat in the end!

This was so good! I used crumbled tofu &amp; added some oak choi cos it’s what I had in the fridge and it was still so delicious x

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Chloe René

Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.

Asian-Inspired

Crispy Cumin Lamb with Brothy Rice Recipe

Dinner

Pick the coriander leaves, then transfer to a bowl of ice water. Thinly slice the spring onions, separating the greens and whites. Add the greens to the bowl of ice water with the coriander. Thinly slice the coriander stems and pick the basil leaves.

Place a wok over a high heat with a drizzle of oil. Once hot, add the mince and cook for 5-8 mins until browned and crispy. Stir through the coriander stems, spring onion whites, cumin seeds and szechuan peppercorns and cook for 1 min until fragrant.

Pour in the Shaoxing wine and let it evaporate completely. Add the oyster sauce and half the soy, then stir until glossy. Take off the heat and stir through the Thai basil until wilted. Transfer to a plate, then set aside.

Bash the ginger. Return the wok to a high heat. Once hot, add the ginger and let it sizzle for a couple of seconds. Pour over the stock, season with the remaining soy sauce and let it come to the boil.

Share the rice between bowls, pour the broth over and top with the cumin lamb and herbs.

Fresh Coriander

Gram

Spring Onion

Fresh Thai Basil

Lamb Mince

Lamb

Cumin Seeds

Teaspoon

Sichuan Peppercorn

Shaoxing Wine

Tablespoon

Oyster Sauce

Soy Sauce

Fresh Ginger

Chicken Stock

Millilitre

Cooked Rice

Rice

Vegetable Oil

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