Halal Cart Lamb Over Rice

Written By Alex Washesky

Description:

Lamb over rice is one of the most popular dishes offered by New York City’s iconic halal carts. Street food culture has a long tradition in NYC, but the phenomenon of halal cart street vendors is relatively new. Halal cart food is believed to have originated in the 1990’s, with the increase of street food vendors in NYC who self-identified as either Egyptian, Bengali or Afghani. What’s interesting is that the food offered by halal carts is not very similar to the native cuisines of the proprietors who operate them; rather, the food is more of a Mediterranean-Middle Eastern hybrid that is tailored towards American food preferences. Today, halal food has gained popularity throughout the country, and halal carts can be found in other major cities throughout the country.

Ingredients:

  • 1 lb. ground lamb, 80/20 lean to fat (450 g)

  • 3 cloves garlic, minced

  • 1 tsp cumin (6 g)

  • 1 tsp coriander (6 g)

  • 1 tsp smoked paprika (6 g)

  • 1 tsp dried oregano (6 g)

  • 1/2 tsp cinnamon (3 g)

  • 1/2 tsp pepper (3 g)

  • 1 tsp salt (6 g)

  • 1/2 tsp chili flakes (3 g)

  • 2 tbsp lemon juice (30 ml)

  • 2 tbsp plain greek yogurt (34 g)

  • 1 tbsp olive oil (15 ml)

Rice

  • 1 cup basmati rice (120 g)

  • 2 cups chicken stock (480 ml)

  • 1 tbsp butter (14 g

  • 1/2 tsp turmeric (3 g)

  • 1/4 tsp cumin (3 g)

  • 1/2 tsp salt (3 g)

White Sauce

  • 1/2 cup mayonnaise (60 g)

  • 1/2 cup greek yogurt (60 g)

  • 1 tsp sugar

  • 1/2 tsp dried parsley (6 g)

  • 2 tbsp lemon juice (30 ml)

  • 1 tsp white vinegar

  • 1/2 tsp garlic powder (3 g)

Red Sauce

  • 2 tbsp sriracha (30 g)

  • 1 tbsp tomato paste (15 g)

  • 1 tbsp white vinegar (15 ml)

  • 1/2 tsp cayenne (3 g)

  • 1/2 tsp cumin (3 g)

  • 1/2 tsp coriander (3 g)

  • 1 clove garlic

  • 1/2 tsp smoked paprika (3 g)

  • 1 tbsp olive oil (15 ml)

To Serve

  • Slice of pita bread

  • Shredded lettuce

  • Onion slices

  • Tomato slices

Preparation:

Rinse the rice in a pot until the water runs clear. In another pot, melt the butter over medium heat. Add the turmeric and cumin, and cook for 30 seconds. Add the chicken stock, and season to taste with salt. If you are using a rice cooker, transfer the rice and the liquid to the cooker and fill the liquid about a centimeter above the rice. If using a pot, fill the stock mixture to the same level and bring the pot to a simmer. Then, turn the heat to low and cover to steam the rice for about 18 minutes.

To make red sauce, combine all ingredients and blend with an immersion mixer. Add more cayenne if you prefer it spicier.

To make white sauce, whisk all ingredients together in a bowl.

Mix the lamb and marinade ingredients in a bowl. On a small baking sheet, spread the meat mixture into an even layer that is about 1/8 of an inch (0.3 cm) thick. Cover with plastic wrap and marinade in the refrigerator for at least one hour, up to 24. Preheat oven to 350 degrees (180 C) and bake the lamb for 5 minutes, just until the meat is mostly cooked through. Remove and allow the lamb to cool in the refrigerator. Then, transfer the block of meat to a cutting board and cut into 1/2 inch (1.25 cm) cubes. Heat a nonstick or cast iron pan over high heat and add some olive oil. In batches, fry the cubes of lamb for 1-2 minutes to brown on one side. Remove.

To serve, spoon the rice in a bowl and top with the lamb. Place the lettuce, tomato, onion and pita slices on the side. Drizzle the white sauce and then the red sauce over top the lamb and rice.

Notes:

  • You can use ground beef or a 50/50 lamb and beef mix if you prefer.

  • You can also make this recipe with chicken breasts or thighs.

Alex Washesky
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