Spicy Lamb Mince with Jasmine Rice
This fiery and aromatic Spicy Lamb Mince with Jasmine Rice dish brings together the bold, warming spices of Middle Eastern cuisine with the subtle, fragrant elegance of Thai jasmine rice. Drawing inspiration from Turkish and Lebanese street food but balanced with a refined plating style, this dish is both rustic and elegant. Perfect for an adventurous dinner at home, it offers a rich tapestry of textures and flavors—spicy lamb, cooling yogurt, and fluffy jasmine rice harmonizing in every bite.
Equipment
Large skillet or sauté pan
Medium saucepan with lid
Fine mesh strainer
Wooden spoon or spatula
sharp knife
Cutting Board
Microplane or zester
Ingredients
1 tablespoon olive oil - extra virgin preferred
1 pound ground lamb (minced lamb) - grass-fed for deeper flavor
1 medium yellow onion - finely chopped
3 cloves garlic - minced
1 teaspoon cumin - ground
1 teaspoon cilantro (coriander) - ground
1 teaspoon ground cinnamon- 1 teaspoon Aleppo pepper - or substitute with 1/2 tsp red chili flakes
½ teaspoon sea salt - or to taste
¼ teaspoon black peppercorns - freshly cracked
1 tablespoon tomato paste
½ cup beef stock (beef broth or beef bouillon) - or chicken stock, low sodium recommended
1 cup jasmine rice - rinsed under cold water until clear
1 ½ cups water
½ cup Greek yogurt - plain
2 tablespoons mint - fresh, chopped
1 medium lemon - zest and juice
Instructions
- Rinse the jasmine rice under cold water using a fine-mesh strainer until the water runs clear. This removes excess starch and ensures fluffy rice.
- In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water. Bring to a boil over medium-high heat, then cover with a lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it steam with the lid on for another 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until golden and softened, about 4–5 minutes.
- Add the garlic and cook for another 1 minute until fragrant. Stir in the lamb mince and use a wooden spoon to break it up.
- Cook the lamb until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary for a leaner dish.
- Add the cumin, coriander, cinnamon, Aleppo pepper, salt, black pepper, and tomato paste. Stir well to fully coat the lamb in spices.
- Pour in stock and stir to combine. Lower heat and simmer for 5–7 minutes until the mixture thickens and becomes a rich, saucy consistency.
- Fluff the jasmine rice with a fork. Spoon into bowls and top with spicy lamb mince. Dollop Greek yogurt over the top, then sprinkle with chopped mint and lemon zest. Squeeze lemon juice over just before serving.
Notes
- For a smoky twist, add 1/2 tsp smoked paprika with the spices.
- Swap lamb for ground chicken or turkey for a leaner version.
- If Aleppo pepper is unavailable, use red chili flakes, but reduce quantity as they're spicier.
- Add diced tomatoes for more sauciness or chopped walnuts for crunch.
Nutrition
Calories: 572kcalCarbohydrates: 46gProtein: 27gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 84mgSodium: 476mgPotassium: 566mgFiber: 3gSugar: 3gVitamin A: 332IUVitamin C: 19mgCalcium: 104mgIron: 3mg
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