NYC Halal Truck Lamb Bowl
, Serves 4
Spiced ground lamb over herbed rice with yogurt sauce, lettuce, tomato and pita.
| 200 g basmati rice | Simmer rice, onion & spices until tender | Layer lettuce, rice, lamb, tomato, hot sauce & yogurt; serve with pita | |
| 120 g diced yellow onion | |||
| ¼ teaspoon turmeric | |||
| 1/8 teaspoon cardamom | |||
| 360 ml chicken stock | |||
| Kosher salt, to taste | |||
| 680 g ground lamb | Toss lamb with shallot, garlic & spices | Sauté lamb in oil until golden & cooked through | |
| 1 shallot, minced | |||
| 3 cloves garlic, minced | |||
| 1 tablespoon freshly squeezed lemon juice | |||
| ¾ teaspoon kosher salt | |||
| ½ teaspoon paprika | |||
| ½ teaspoon ground cumin | |||
| ½ teaspoon ground coriander | |||
| ½ teaspoon curry powder | |||
| ¼ teaspoon ground cinnamon | |||
| 1/8 teaspoon ground black pepper | |||
| 240 ml Greek yogurt | Whisk yogurt with coriander, cumin, pepper, salt, vinegar & lemon juice | ||
| ½ teaspoon ground coriander | |||
| ½ teaspoon ground cumin | |||
| ¼ teaspoon ground white pepper | |||
| ¼ teaspoon kosher salt | |||
| 2 teaspoons white vinegar | |||
| 1 teaspoon lemon juice | |||
| 90 g shredded romaine lettuce | |||
| 150 g diced tomato | |||
| Vinegar-based hot sauce of choice, for serving | |||
| Pita bread, for serving |
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