Mediterranean Bowl with Spiced Ground Lamb and Cumin Rice
Serves 4
Spiced Ground Lamb adapted from Fox and Briar
Cumin Rice adapted from Budget Bytes
For Spiced Ground Lamb:
1 pound ground lamb
1 tablespoon olive oil
½ cup onion, diced
4-6 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon allspice
½ teaspoon red pepper flakes
¼ teaspoon ground ginger
Salt and pepper, to taste
¼ cup fresh mint, coarsely chopped (you can also substitute the fresh mint with 4 teaspoons of dried mint)
¼ cup parsley, coarsely chopped (you can also substitute the fresh parsley with 4 teaspoons of dried parsley)
For Cumin Rice:
⅔ tablespoon butter
1⅓ teaspoon cumin seeds
1 cup jasmine rice, uncooked
1 clove garlic, finely chopped
⅓ teaspoon salt
2 cups water
For Israeli Salad:
1 cup cherry tomatoes, quartered
1 cup cucumber, diced
¼ red onion, diced
⅛ cup fresh mint, coarsely chopped
⅛ cup fresh parsley, coarsely chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt, to taste
For Garnish (optional):
Hummus
Tzatziki
Harissa
1 can of chickpeas, drained
2-3 tablespoons pickled jalapenos, coarsely chopped (add more if you want it spicier)
4 handfuls, salad greens
½-1 cup red cabbage, shredded
¼ cup feta cheese, crumbled
2-3 tablespoons olives, pitted and diced
For Spiced Ground Lamb:
Heat a large pan over medium heat. As the pan heats up, add the olive oil. Once the oil is hot, add in the onions and sauté about 3 minutes. Add in the garlic and sauté for an additional 2 minutes, or until the onions start to soften and become glassy.
Add the ground lamb, mix everything together, and brown the lamb until it’s cooked through. Make sure you break up the ground lamb with a wooden spoon into bite sized pieces as it cooks.
Add in the paprika, allspice, red pepper flakes, ginger, salt, and pepper. If you’re using fresh mint and parsley, wait to add, but if you’re using dried alternatives, add them to the pan now. Mix everything together until well incorporated and cook for an additional 2 minutes.
Remove from the heat and add in the fresh mint and parsley, if you’re using. Mix again to combine everything. Set aside.
For Cumin Rice:
Heat a medium saucepan over medium heat. As the pan heats up, add the butter and let it melt. Once melted, add in the cumin seeds and toast them until the butter starts to turn golden brown, about 1-2 minutes.
Add the uncooked rice to the pan and stir to combine everything. Cook for an additional 2-3 minutes to allow the rice to toast.
Add the garlic, salt, and water to the pan and mix to combine everything. Put a lid on the pot, turn the heat up to high, and let the mixture come to a boil. Once boiling, reduce the heat to low, keep the lid on, and let it simmer for 15 minutes.
After 15 minutes, turn off the heat, remove the pot from the hot stove, and let it sit, with the lid on, for 10 additional minutes. The key to get perfect rice is to keep the lid on, which allows the steam to build up and cook the rice. If you lift the lid too soon or want to check on it, you’ll release the steam, and the rice won’t cook as well.
Once done, remove the lid, fluff with a fork, and set the rice aside.
For Israeli Salad:
In a medium bowl, combine the cherry tomatoes, cucumbers, red onions, fresh mint, fresh parsley, lemon juice, olive oil, and salt. Mix everything together well. Taste and adjust seasoning to your preferences. Set aside
Assembling the Bowl:
Once you’re ready to eat, start by putting a bed of salad greens on the bottom of a large, deep bowl or a bistro plate. Add scoops of cumin rice and spiced ground lamb to the outside of the bowl and fill in the rest of the bowl with your desired toppings.
Enjoy!
