Description
Indulge in the vibrant flavors of Lamb Over Rice, a culinary masterpiece inspired by New York City’s famed Halal food carts. This dish features tender, spiced lamb served over fluffy basmati rice, topped with creamy tahini sauce and fresh vegetables. Perfect for gatherings or cozy dinners, this recipe allows you to recreate a street food classic right in your kitchen. Get ready to impress your family and friends with a delicious meal that bursts with flavor!
Ingredients
Scale
- 1.5 lbs lamb shoulder or leg
- 1 cup basmati rice
- 1 cup plain Greek yogurt
- 1 cup bell peppers, diced
- 1 cup cucumbers, diced
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 3 tbsp tahini paste
- Juice of 1 lemon
- Salt to taste
Instructions
- Marinate the lamb: Mix cumin, coriander, paprika, and salt in a bowl. Rub onto the lamb and marinate for at least 1 hour (preferably overnight).
- Cook the lamb: Preheat oven to 325°F (160°C). Place marinated lamb in a roasting pan, cover tightly with foil, and roast for about 3 hours until tender.
- Prepare the rice: Rinse basmati rice until water runs clear. In a saucepan, combine rice with double the amount of water and a pinch of salt. Bring to boil, then reduce heat to low and simmer for 15-20 minutes until fluffy.
- Make the sauce: In a bowl, combine tahini paste with lemon juice and enough water to achieve a smooth consistency. Season with salt.
- Assemble your bowl: Slice cooked lamb thinly against the grain. Layer rice in bowls, top with sliced lamb, drizzle tahini sauce, and garnish with fresh vegetables.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 615
- Sugar: 4g
- Sodium: 710mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 90mg
Keywords: Let the lamb rest for at least 10 minutes before slicing to retain juices. For added spice, incorporate chili flakes into your marinade. Leftover lamb can be used in wraps or salads.