Cart Style Lamb Over Rice Recipe| New York City's Halal Guys Chicken And Gyro Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are lower in fat and cost.

basmati rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein, while white rice is cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Marinate lamb shoulder with garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper for at least 1 hour.

Heat olive oil in a large pot over medium heat until shimmering.

Add marinated lamb and sear until browned on all sides, about 5-7 minutes.

Remove lamb and set aside. In the same pot, add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add tomatoes and cook until they break down, about 5 minutes.

Return the lamb to the pot and add chicken broth. Bring to a simmer.

Cover and cook on low heat for about 2 hours, until lamb is tender and easily shredded.

Meanwhile, rinse basmati rice under cold water until water runs clear.

In a separate pot, combine rice with water and a pinch of salt. Bring to a boil, then reduce to low and cover, cooking for 15-20 minutes until fluffy.

Once lamb is cooked, shred it using two forks and return to the pot to mix with the sauce.

Serve lamb over a bed of rice, garnished with fresh parsley and a dollop of yogurt.

Accompany with warm pita bread.

Cooking Techniques

Spice Level: