Spiced Lamb & Rice Bowls with Fresh Veg
Ground lamb cooked with warm spices and layered over rice, served with crisp vegetables for a deconstructed ouzi-inspired bowl. Ready in under 20 minutes with one pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- ¾ lb ground lamb
- 2 cups long-grain white rice, cooked
- ½ medium yellow onion, diced
- ½ tsp each ground cumin, cinnamon, coriander
- 2 medium tomatoes, sliced
- 1 medium cucumber, sliced
- 2 cups shredded lettuce and carrots, mixed
Instructions
- 1
Heat oil in a large skillet over medium-high. Add diced onion, cook until translucent, about 3 minutes.
- 2
Add ground lamb, breaking it up with a spoon as it browns, until no pink remains, about 6 minutes.
- 3
Stir in cumin, cinnamon, and coriander. Cook until fragrant, 30 seconds, then season with salt and pepper.
- 4
Divide warm rice between two bowls. Top each with spiced lamb mixture.
- 5
Arrange tomato slices, cucumber, and lettuce-carrot mix around each bowl.
- 6
Drizzle with olive oil and a squeeze of lemon if you have it. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- spoon for breaking up meat
- two bowls
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