Lamb Loco Moco
Image: Serving plate containing cooked rice, a meat patty, and cooked egg covered in gravy and additional toppings.
Description: Loco Mocos are one of my favorite comfort food meals and this take uses ground lamb and a few other changes to make an equally delicious alternative to the classic recipe!
Yield: Recipe makes 3 servings
Ingredients:
1 pound of ground Lamb, seasoned with salt and pepper to taste
3 eggs
8 ounces of Cremini or Baby Bella mushrooms, sliced
2 cups Cabbage, sliced (optional)
2 cups Vegetable stock or vegetable broth
1 1/2 cups uncooked rice
2 tablespoons Worcestershire sauce
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
½ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons cornstarch + 2 tablespoons water, for thickening the gravy
2 tablespoons Hot sauce, for topping
2 stalk green onion, sliced diagonally, for garnish
1 teaspoon toasted sesame oil, for drizzling
Directions:
Start by cooking the rice according to the package directions.
While the rice is cooking, preheat a frying pan with a touch of oil.
Now, season and form the lamb patties into 1/3 pound patties. Begin frying the lamb patties 3-4 minutes on each side on medium heat until cooked thoroughly and browned. Do not move the patties during cooking and only flip once so they will develop a nice crisp crust on the bottom. They are done when they reach an internal temperature of 160 degree F.
Once the patties have cooked, remove to a covered dish and set aside.
In the same pan, add a bit more oil, then add the mushrooms and cook for 4-5 minutes, stirring occasionally.
Once the mushrooms are almost done, add the vegetable stock, Worcestershire sauce, garlic powder, paprika, and cayenne pepper, cook on medium high heat for 2-3 minutes, stirring frequently.
In a separate small shallow dish, mix together the cornstarch and water to form a slurry. Then, add in the cornstarch slurry into the broth mixture and continue cooking on medium high for another minute or so, stirring constantly, until it thickens up.
Now add back the lamb patties and turn the heat to a simmer for another couple of minutes just to bring all the flavors together and warm everything through. Turn off stove, but leave patties and sauce in the covered pan on the burner to keep warm.
By now, the rice should be cooked so remove it from the heat and set it aside.
Preheat another small pan on medium heat with a bit of oil. Add the eggs to the pan, and let fry on medium for about 15 seconds, just long enough for the whites to start frying up and crisping on the edges, then reduce the heat to a simmer, cover with foil or a top, and simmer the egg for 1 minute. Turn off the stove but leave the egg covered on the burner to keep the egg warm until ready to use it. It should be still a bit jiggly if done right.
To serve, add rice to the bottom of a bowl or plate, then add the lamb patty. Add the egg on top. Top with gravy and sprinkle over the green onions. Drizzle with hot sauce, toasted sesame oil, and a pinch of paprika.
I like to serve this alongside some steamed cabbage (pictured). Enjoy!