Crispy Cumin Lamb with Brothy Rice is a flavorful dish featuring ground lamb seasoned with spices, served over tender rice cooked in a savory broth.
Author:Nicole Grace
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
Scale
1 pound ground lamb
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
1 cup long-grain white rice
2 cups chicken broth
1 cup diced tomatoes (canned or fresh)
1 cup chopped spinach
1 tablespoon fresh lemon juice
Fresh cilantro for garnish
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the ground lamb and cook until browned, about 5-7 minutes. Break it apart with a spoon as it cooks.
Stir in the ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes until the spices are fragrant.
Remove the lamb from the skillet and set aside. In the same skillet, add the rice and toast it for about 2 minutes, stirring frequently.
Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is tender and has absorbed most of the liquid.
Stir in the chopped spinach and cooked lamb. Add the lemon juice and mix well. Cook for another 2-3 minutes until the spinach is wilted.
Serve hot, garnished with fresh cilantro.
Notes
For added heat, include a pinch of red pepper flakes when cooking the lamb.
Substitute ground turkey or beef for the lamb if preferred, adjusting the cooking time as necessary.