Halal Cart Lamb Over Rice

Succulent spiced lamb served over fragrant yellow turmeric rice with fresh lettuce and tomatoes, drizzled with creamy white sauce and spicy red sauce, capturing the vibrant street food flavors.

Cook time: 45 minutes

Servings: 4

Ingredients

• 21 oz boneless lamb leg thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 1 tablespoon vegetable oil
• 0.5 onion finely chopped
• 0.75 inch ginger finely grated
• 1 teaspoon ground turmeric
• 0.25 teaspoon ground cardamom
• 2 cup basmati rice
• 2.75 cup water
• 7 oz plain yogurt
• 1 tablespoon tahini
• 1 garlic crushed
• 1 tablespoon lemon juice
• 0.33 cup water
• 1 tablespoon hot sauce
• 1 tablespoon ketchup
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 2 teaspoon ginger finely grated
• 0 shredded iceberg lettuce for serving
• 0 sliced tomatoes for serving

Instructions

1. Combine the lamb slices with ground cumin, ground coriander, ground allspice, ground cinnamon, and 1 tablespoon of vegetable oil in a large bowl.
2. To make the yellow rice, heat oil in a saucepan, and cook the chopped onion and grated ginger until soft.
3. Add turmeric and cardamom to the saucepan, stir until fragrant, then add basmati rice, stirring to coat.
4. Pour in 2¾ cups of water, bring to a boil, then cover, lower heat, and cook for 12 minutes until the rice is tender.
5. To make the white sauce, mix yogurt, tahini, crushed garlic, lemon juice, and water in a bowl. Season with salt and pepper.
6. Prepare the red sauce by mixing hot sauce, ketchup, and water in a small bowl.
7. Heat 1 tablespoon of vegetable oil in a frying pan, cook the lamb until browned. Add onions, garlic, and ginger, and stir-fry until fragrant.
8. Divide yellow rice among serving bowls, top with cooked lamb, shredded lettuce, and sliced tomatoes. Drizzle with both white and red sauces before serving.