Crispy Cumin Lamb with Brothy Rice

A delicious fusion of bold spices and comforting textures, Crispy Cumin Lamb with Brothy Rice features golden-crisp lamb seasoned with cumin and Sichuan pepper, served over savory, lightly soupy rice. This dish brings together the rich flavors of Chinese street food and homestyle comfort in under 30 minutes.

Why You’ll Love This Recipe

• Quick and easy, perfect for weeknights
• Bold, aromatic flavor with cumin and Sichuan spice
• Satisfying balance of crispy, tender, and brothy textures
• Naturally gluten-free with easy substitutions
• Easily customizable with vegetables or different grains

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lamb:

• Ground lamb
• Cumin seeds or ground cumin
• Ground Sichuan peppercorns
• Dried red chilies
• Garlic
• Fresh ginger
• Onion
• Vegetable oil

For the brothy rice:

• Cooked rice
• Chicken or vegetable stock
• Soy sauce or tamari
• Oyster sauce (optional)
• Fresh cilantro
• Spring onions
• Thai basil (optional)

Directions

this recipe

1. Heat oil in a skillet over high heat. Add ground lamb and cook until crisp and golden. Remove and set aside.
2. In the same pan, sauté garlic, ginger, dried chilies, and onion until fragrant.
3. Return the lamb to the pan. Add cumin and Sichuan pepper. Stir to coat.
4. Pour in chicken stock and add soy sauce and oyster sauce. Simmer briefly.
5. In serving bowls, add warm cooked rice. Ladle the lamb mixture and broth over rice.
6. Garnish with cilantro, spring onions, and Thai basil if using. Serve hot.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 10–15 minutes
• Total time: 20–25 minutes

Variations

• Use cubed lamb leg or rump for a chunkier texture
• Add vegetables like bok choy, snap peas, or mushrooms
• Substitute quinoa or noodles for rice
• Adjust spice by reducing chilies or adding chili oil for more heat
• Omit oyster sauce for a lighter or vegetarian option

Storage/Reheating

• Store lamb and rice separately in airtight containers for up to 3 days
• Reheat lamb in a skillet for best texture; reheat rice in a microwave or with broth on the stovetop
• Freeze lamb mixture for up to 1 month; rice may become mushy when frozen

FAQs

What cut of lamb works best?

Ground lamb is quick and convenient, but cubed lamb leg or rump adds traditional texture and flavor.

Can I use different types of rice?

Yes, jasmine, basmati, or even day-old rice work well for this dish.

Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce and skip the oyster sauce or use a gluten-free alternative.

How spicy is this dish?

It has moderate heat from chilies and Sichuan pepper. Adjust the amount to suit your taste.

What do Sichuan peppercorns add?

They bring a unique numbing, citrusy heat that complements the bold cumin flavor.

Can I make it vegetarian?

Yes, substitute lamb with tofu or mushrooms and use vegetable stock.

What’s the best way to crisp the lamb?

Cook it undisturbed over medium-high heat to allow browning before stirring.

Can I prepare this ahead of time?

Yes, make the lamb mixture ahead and store it. Reheat and assemble when ready to serve.

How can I reduce the salt content?

Use low-sodium soy sauce and broth, and adjust to taste.

What should I serve with it?

This dish stands alone but pairs well with a light cucumber salad or pickled vegetables.

Conclusion

Crispy Cumin Lamb with Brothy Rice is a bold, satisfying meal that combines sizzling street food flavor with cozy comfort. Whether you’re craving spice, crunch, or a nourishing bowl of rice, this quick-cooking dish delivers every time. It’s endlessly versatile, deliciously unique, and perfect for any night of the week.

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