Sticky Cumin Lamb Mince Bowl
Sticky Cumin Lamb Mince Bowl
Ingredients
For the Lamb Mince
- 500 g lamb mince
- 1 tablespoon vegetable oil
- 3 garlic, cloves, minced
- 3 tablespoons dark soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
For the Garnish & Assembly
- 3 spring onions, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 2 cups ice water
- 4 cups cooked white rice, hot
- 4 eggs
- as needed hot sauce, for drizzling
Instructions
- 1
Prepare the garnish: In a medium bowl, combine the thinly sliced spring onions, red onion, and fresh cilantro. Pour the ice water over the mixture and squeeze the juice from half of the lime into the bowl. Let this sit for at least 10 minutes to crisp up the onions and infuse flavor.
⏱️ 2 min
- 2
While the garnish is soaking, prepare the sticky sauce mixture. In a small bowl, whisk together the dark soy sauce, hoisin sauce, rice vinegar, brown sugar, and ground cumin. Set aside.
⏱️ 3 min
- 3
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the lamb mince to the hot pan and break it up with a spatula or spoon. Cook, stirring occasionally, until the lamb is browned and any liquid has evaporated, about 7-8 minutes.
⏱️ 8 min
- 4
Add the minced garlic to the browned lamb mince and cook for another 1 minute until fragrant, stirring constantly.
⏱️ 1 min
- 5
Pour the prepared sticky sauce mixture into the pan with the lamb and garlic. Stir well to combine all ingredients. Continue cooking, tossing frequently, until the sauce reduces and coats the lamb mince, making it sticky, about 5-7 minutes.
⏱️ 7 min
- 6
While the lamb is finishing, fry the eggs. Heat a small amount of oil in a separate non-stick pan over medium heat. Crack each egg into the pan and fry to your desired doneness (a runny yolk is recommended).
⏱️ 4 min
- 7
Assemble the bowls: Divide the hot cooked white rice among 4 serving bowls. Spoon a generous amount of the sticky cumin lamb mince mixture over the rice.
⏱️ 2 min
- 8
Drain the garnish mixture well. Top each bowl of lamb and rice with a portion of the fresh garnish. Carefully place a fried egg on top of each bowl.
⏱️ 1 min
- 9
Drizzle hot sauce over the fried egg and serve immediately with the remaining lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Cumin Lamb Mince Bowl
For the Lamb Mince
- 500 g lamb mince
- 1 tablespoon vegetable oil
- 3 garlic, cloves, minced
- 3 tablespoons dark soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
For the Garnish & Assembly
- 3 spring onions, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 2 cups ice water
- 4 cups cooked white rice, hot
- 4 eggs
- as needed hot sauce, for drizzling
Instructions
- 1
Prepare the garnish: In a medium bowl, combine the thinly sliced spring onions, red onion, and fresh cilantro. Pour the ice water over the mixture and squeeze the juice from half of the lime into the bowl. Let this sit for at least 10 minutes to crisp up the onions and infuse flavor.
⏱️ 2 min - 2
While the garnish is soaking, prepare the sticky sauce mixture. In a small bowl, whisk together the dark soy sauce, hoisin sauce, rice vinegar, brown sugar, and ground cumin. Set aside.
⏱️ 3 min - 3
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the lamb mince to the hot pan and break it up with a spatula or spoon. Cook, stirring occasionally, until the lamb is browned and any liquid has evaporated, about 7-8 minutes.
⏱️ 8 min - 4
Add the minced garlic to the browned lamb mince and cook for another 1 minute until fragrant, stirring constantly.
⏱️ 1 min - 5
Pour the prepared sticky sauce mixture into the pan with the lamb and garlic. Stir well to combine all ingredients. Continue cooking, tossing frequently, until the sauce reduces and coats the lamb mince, making it sticky, about 5-7 minutes.
⏱️ 7 min - 6
While the lamb is finishing, fry the eggs. Heat a small amount of oil in a separate non-stick pan over medium heat. Crack each egg into the pan and fry to your desired doneness (a runny yolk is recommended).
⏱️ 4 min - 7
Assemble the bowls: Divide the hot cooked white rice among 4 serving bowls. Spoon a generous amount of the sticky cumin lamb mince mixture over the rice.
⏱️ 2 min - 8
Drain the garnish mixture well. Top each bowl of lamb and rice with a portion of the fresh garnish. Carefully place a fried egg on top of each bowl.
⏱️ 1 min - 9
Drizzle hot sauce over the fried egg and serve immediately with the remaining lime wedges on the side.
⏱️ 1 min