Description
The iconic NYC-Style Street Cart Lamb Over Turmeric Rice is a staple meal originally popularized by Muslim street vendors across New York City. The dish consists of thinly sliced or chopped lamb shoulder or leg marinated in a blend of Mediterranean and Middle Eastern spices. The meat is seared at high heat to achieve crispy browned edges while remaining tender inside.
Ingredients
Scale
For the Lamb
- 1½ lb halal lamb shoulder or leg, cut into thin strips or small pieces
- 3 tbsp olive oil
- 3 tbsp plain yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the Turmeric Rice
- 2 cups basmati rice, rinsed
- 3 cups chicken or vegetable broth
- 2 tbsp butter or olive oil
- 1 tsp turmeric powder
- ½ tsp cumin
- ½ tsp salt
- 1 small onion, finely diced
- 2 cloves garlic, minced
For the White Sauce
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp salt
- 2–3 tbsp water (to thin)
For the Salad
- 2 cups shredded lettuce
- 1 large tomato, diced
- ½ cucumber, diced
- 2 tbsp chopped parsley
Optional Red Sauce
- Hot sauce or chili sauce, to taste
Instructions
1. Marinate the Lamb
- In a bowl, combine yogurt, olive oil, lemon juice, garlic, and all spices.
- Add the lamb and coat well.
- Cover and refrigerate for at least 1 hour (overnight gives the best flavor).
2. Cook the Turmeric Rice
- Heat butter or oil in a pot over medium heat.
- Add onion and cook until softened.
- Add garlic, turmeric, and cumin; cook for 30 seconds.
- Stir in rinsed rice and coat with spices.
- Add broth and salt.
- Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes.
- Let rest for 10 minutes before fluffing with a fork.
3. Cook the Lamb
- Heat a large skillet or griddle over medium-high heat.
- Add the marinated lamb and cook for 8–12 minutes until browned and cooked through.
- Allow some edges to caramelize for that authentic street-cart flavor.
4. Make the White Sauce
- Mix mayonnaise, yogurt, lemon juice, vinegar, sugar, garlic powder, and salt.
- Add water until it reaches a smooth drizzle consistency.
5. Assemble the Platter
- Add turmeric rice to a plate.
- Top with seasoned lamb.
- Add lettuce, tomato, and cucumber salad.
- Drizzle generously with white sauce and a little hot sauce.
- Serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (NYC Street Food Inspired)
Nutrition
- Serving Size: 1 platter (lamb, turmeric rice, salad & sauces)
- Calories: 720 kcal
Keywords: Halal cart lamb and rice, street cart halal lamb platter, NYC street cart lamb platter