Halal Guys Lamb Over Rice

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.

Start by preparing the lamb. Cut lamb into pieces, using bone-in for flavor.

In a bowl, combine whole milk yogurt, green seasoning, garlic, ginger, vinegar, lemon juice, oil, and spices (cajun seasoning, roasted jeera, paprika, chili powder, all-purpose seasoning, turmeric, salt).

Mix the marinade well and coat the lamb pieces thoroughly.

Cover the lamb with plastic wrap and let it marinate as long as possible, preferably overnight.

Prepare the white sauce by mixing mayonnaise, whole milk yogurt, cilantro, lemon juice, black pepper, salt, sugar, and white vinegar in a bowl. Whisk until smooth.

For the red sauce, combine chopped tomatoes, red bell pepper, lemon juice, salt, chili pepper, pepper flakes, and vinegar in a blender. Puree until smooth.

Prepare the rice by heating oil in a pressure cooker. Add chopped onion, sauté until translucent.

Add basmati rice, green seasoning, clove, cardamom pod, saffron, roasted jeera, and salt to the pressure cooker. Pour in 3 and a quarter cups of water.

Seal the pressure cooker and cook the rice according to the manufacturer's instructions, or alternatively, cook on the stovetop until rice is fluffy.

Once the lamb has marinated, cook it in a separate pot or pressure cooker until tender, about 1-2 hours depending on the method used.

Serve the lamb over the rice, drizzling with white sauce and red sauce. Garnish with additional cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary