Cumin Lamb Rice
I’ve been seeing beef pepper rice everywhere on TikTok, and this is my take on it. Cumin Lamb Rice is a flavourful dish that typically involves searing the lamb to lock in its juices while the rice absorbs the savoury flavours of the lamb and spices. We devoured it in no time—it’s incredibly delicious, juicy, and just the right amount of spicy. Be sure to use short-grain rice; it really makes a difference in soaking up all those lamb juices. This dish is popular in various cuisines, from Central Asian to Middle Eastern, and can easily be adapted to suit individual tastes by incorporating additional vegetables or spices.
HACK: You can find pre-sliced lamb or beef (designed for hot pot) in the frozen section of Asian supermarkets, which works perfectly for this dish!
Ingredients
- 2 Onions
- 1 Tbsp Cumin Seeds
- 1 Bunch Of Spring Onions
- 1 Yellow Bell Pepper
- 200g (1 cup) short-grain rice, washed and cooked
- OR 600g cooked short-grain rice, leftover
- 300g lamb, frozen for at least 1 hour
- 30g Butter
Sauce
- 3 Tbsp Light Soy
- 2 Tsp Dark Soy
- 2 Tsp Chilli Oil
- 2 Tbsp Black Vinegar
- 3 Tsp Shouxing Wine (optional)
- 1 Tbsp Honey
- ½ Tsp Salt
- ½ Tsp White Pepper
- 5 Cloves Garlic, grated
- 3cm Knob Ginger, grated
Step 1
Thinly slice the onion and spring onions. Dice the bell pepper.
Step 2
Thinly slice the frozen lamb.
Step 3
Combine all the ingredients for the sauce and set aside.
Step 4
Get a cast iron pan ripping hot and add in a glug of oil. Add in the cumin seeds and onions and cook for 5 mins until caramelized.
Step 5
Push the onions to the edge of the pan and add the rice in the middle. Sprinkle the lamb around the edge, and sprinkle over the spring onions and bell pepper. Top the rice with the butter then drizzle over the sauce so the pan sizzles.
Step 6
Combine everything, the lamb will cook in a few mins because it is cut so thin, until the rice is evenly coated and glossy.
Taste for seasoning and serve with more spring onions.
