Crispy Cumin Lamb with Brothy Rice

4.7
16
Notes
20 mins cook
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.
Chloe René

Chloe René

Crispy Cumin Lamb with Brothy Rice Recipe
Serves
4
Fresh Coriander
Spring Onion
Fresh Thai Basil
Lamb Mince
Cumin Seeds
Sichuan Peppercorn
Shaoxing Wine
Oyster Sauce
Soy Sauce
Fresh Ginger
Chicken Stock
Cooked Rice
Vegetable Oil

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    Notes
    (15)

    S
    Susanne R.
    9 days ago
    Couldn't get the szechuan peppercorns in time so substituted with green. It was delicious and will definitely make again!
    K
    Karla L.
    20 days ago
    Very tasty indeed, I've never thought to use lamb in an Asian stir fry and me and my teenager approved
    S
    Sam B.
    24 days ago
    This dish was amazing! Missed out the Oyster sauce and the Shaoxing wine, and substituted Thai basil for basil. Tasted delicious - and my children LOVED it. Probably will be a regular addition to our meal plan :)
    S
    Sophie D.
    a month ago
    This is absolutely delish! Would definitely recommend. Such nice fresh flavours
    N
    Nola D.
    2 months ago
    Delicious! After following the recipe exactly the first time I added a minced clove of garlic and some chili oil/crisp the second time I made it and it really wowed. Also subbed soy sauce for the oyster sauce because I don’t eat seafood! Great recipe.
    A
    Alex C.
    2 months ago
    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.
    V
    Victoria M.
    3 months ago
    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.
    R
    Rupert J.
    3 months ago
    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…
    Chloe R.
    Chloe R.
    3 months ago
    ·
    Chef
    you can omit and just add some chilli oil for a little heat in the end!
    C
    Caroline L.
    4 months ago
    flavors are so good and I have never cooked with ground lamb before which was very delicious
    S
    Solly W.
    4 months ago
    Sooooo good! Added some cumin-y aubergine and courgette. Little bit of cucumber too
    A
    Antonio Y.
    4 months ago
    (edited)
    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 :)
    D
    Daniel G.
    5 months ago
    Oh this was such a warming yummy dish. Exactly what you need on a cold night!
    G
    Georgia B.
    5 months ago
    This was easy to make, yummy with good flavours. Also we added crispy shallots for extra crunchy.
    G
    Gaia H.
    5 months ago
    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
    T
    Tasha F.
    5 months ago
    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

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