Authentic New York Lamb Over Rice | Halal Cart Copycat 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.

Melt down butter in a pan.

Add star anise, cardamom, paprika, cumin, and turmeric to the melted butter and stir until spices are incorporated and the mixture is browned.

Remove the star anise from the pan.

Add washed basmati rice to the pan and toast for about 3 minutes.

Add boiling water to the rice and season with salt and pepper as desired.

Cover the rice and let it cook until fluffy.

Season the lamb with the same spices used for the rice, adding garlic, ginger, beef seasoning, onion powder, and cayenne pepper.

Drizzle olive oil over the seasoned lamb and mix well.

Heat oil in a pan and add the lamb, cooking for 3 minutes on each side until browned but not fully cooked.

Chop lettuce, parsley, and dice the tomato while the lamb is cooking.

Cut the lamb into smaller pieces and return it to the pan for an additional 3 minutes.

Prepare the white sauce by mixing 1 cup of mayonnaise, 1/3 cup of sour cream or plain yogurt, 5 garlic cloves, 1 teaspoon of sugar, half a lemon's juice, 1 teaspoon of black pepper, a bit of salt, and parsley.

Stir the white sauce ingredients together, adding water to dilute if necessary.

Plate the dish starting with yellow rice, then add lamb, lettuce, tomatoes, and drizzle with the white sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary