Spicy Lamb Bowl

also called spicy lamb bowl · lamb bowl · ground lamb bowl · spiced lamb and rice bowl · mediterranean lamb bowl · rice bowl · grain bowl · power bowl

The table

Spread the lamb thin across a hot dry pan and leave it alone. Stirred early it steams grey in its own fat.
1 lb(450 g)ground lambfry 8 min, undisturbed, until it crustscrumble it, fry 2 min with the spicebuild it, lamb and eggplant over the rice
1 Tbsras el hanout
1 Tbstomato paste
3 cloves(minced)garlic
3/4 tspkosher salt
1 1/2 cups(280 g; rinsed)brown basmati ricesimmer 35 min, rest 10 min
2 1/2 cups(590 mL)water
3/4 tspkosher salt
1 large(700 g; in 1-inch cubes)eggplantroast 450°F (230°C) 25 min
3 Tbs(45 mL)olive oil
3/4 tspkosher salt
1/2(sliced paper thin)red onion
1 Tbs(15 mL)red wine vinegar
1/4 cup(torn)mint
1/2 cup(120 mL)plain yogurt
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

Before anything else

2fry 8 min, undisturbed, until it crusts

3simmer 35 min, rest 10 min

4roast 450°F (230°C) 25 min

5crumble it, fry 2 min with the spice

goes in with what step 2 made

6build it, lamb and eggplant over the rice

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 min1 of 5 steps gives no time
Needs you
about 10 min

  1. simmer 35 min, rest 10 min

    45 minwalk awayfrom the start

  2. fry 8 min, undisturbed, until it crusts

    8 minneeds youfrom the start

  3. roast 450°F (230°C) 25 min

    25 minwalk awayfrom the start

  4. crumble it, fry 2 min with the spice

    2 minneeds you8 min in

  5. build it, lamb and eggplant over the rice

    not timed45 min in

You'll need skillet

Goes with

See how it is written
>> title: Spicy Lamb Bowl
>> category: Rice, Beans & Grains
>> tags: lamb, basmati, eggplant, spiced, skillet, bowl
>> counters: The Bowl Shop
>> aka: spicy lamb bowl, lamb bowl, ground lamb bowl, spiced lamb and rice bowl, mediterranean lamb bowl, rice bowl, grain bowl, power bowl
>> pairs-with: ras-el-hanout, tzatziki, pomegranate-molasses
>> servings: 4
>> time: 1 hr

>> step: Spread the lamb thin across a hot dry pan and leave it alone. Stirred early it steams grey in its own fat.
Ground lamb crisps rather than browns if you spread it thin across a hot dry pan and leave it alone until the underside sets.

>> step: simmer 35 min, rest 10 min
Simmer @brown basmati rice{1 1/2%cups}(280 g; rinsed) in @water{2 1/2%cups}(590 mL) with @kosher salt{3/4%tsp} covered ~simmer{35%min}, then ~rest{10%min} off the heat.

>> step: fry 8 min, undisturbed, until it crusts
Fry @ground lamb{1%lb}(450 g) spread thin across a hot dry #skillet{} ~fry{8%min}, undisturbed, until the underside is crusted and brown.

>> step: crumble it, fry 2 min with the spice
Break @&(~1)lamb{} up and fry it with @ras el hanout{1%Tbs}, @tomato paste{1%Tbs}, @garlic{3%cloves}(minced) and @kosher salt{3/4%tsp} ~fry{2%min}, until the paste darkens and coats every piece.

>> step: roast 450°F (230°C) 25 min
Roast @eggplant{1%large}(700 g; in 1-inch cubes) tossed with @olive oil{3%Tbs}(45 mL) and @kosher salt{3/4%tsp} at 450°F (230°C) ~roast{25%min}, until it collapses and browns at the edges.

>> step: build it, lamb and eggplant over the rice
Spoon @&(~4)basmati{} into four bowls, pile @&(~2)spiced lamb{} and @&(~1)roasted eggplant{} over it, and finish with @red onion{1/2}(sliced paper thin), @red wine vinegar{1%Tbs}(15 mL), @mint{1/4%cup}(torn) and @plain yogurt{1/2%cup}(120 mL).