Description
A recipe that combines the tender juiciness of lamb with the earthy robust flavor of cumin, all nestled over a bed of perfectly cooked broth-infused rice.
Ingredients
Scale
- 1 pound lamb shoulder, cut into bite-sized pieces
- 2 teaspoons cumin seeds
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 3 cups chicken broth
- 1 cup basmati rice
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Begin by marinating the lamb to help the spices permeate deep into the meat. In a bowl, combine the lamb pieces with cumin seeds, ground cumin, paprika, cayenne pepper, salt, and pepper. Ensure each lamb piece is thoroughly coated with this aromatic mix. Allow it to rest for about 15 minutes, during which time the flavors will intensify.
- In a heavy skillet, heat olive oil over medium-high heat. Once the oil is hot enough, add the marinated lamb. Brown the lamb pieces for about 5 to 7 minutes, allowing them to catch a delightful crispness on the edges. This step is crucial as it seals in the meat’s juices and enhances the overall flavor profile.
- Next, introduce the minced garlic to the pan, cooking it with the lamb for another minute. This will release an inviting fragrance that will infuse the dish with depth and warmth.
- Add the chicken broth into the skillet, bringing it to a gentle simmer. As you pour in the broth, make sure to scrape the bottom of the skillet to lift any browned bits, infusing them into the simmering mixture.
- Carefully add the basmati rice to the skillet. Stir gently to combine, then cover the skillet with a lid, and reduce the heat to low. Let the rice cook for 15 to 20 minutes, absorbing the flavorful broth. You are aiming for tender rice where most of the liquid has been absorbed, ensuring a fluffy texture.
Notes
Serve with a splash of lemon juice or a dollop of Greek yogurt for a refreshing contrast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 560 mg
- Protein: 35 g