NYC Halal Cart Style Beef & Lamb Rice Bowls

Yield: Serves 4–6

Ingredients

Beef & Lamb Meat

Ingredient	Amount / Weight	Note
yellow onion	1	cut into chunks
garlic cloves	4–6
ground beef	1 lb
ground lamb	1 lb
oregano	2 tbsp
salt	1 tbsp
smoked paprika	2 tsp
cumin	1 tsp
coriander	1 tsp

Yellow Rice

Ingredient	Amount / Weight	Note
Basmati rice	2 cups	washed
water or broth	3 cups	chicken broth preferred
ghee or butter	2 tbsp	unsalted
turmeric	1/2 tsp
cumin	1/2 tsp
salt	1 tsp	or to taste
bay leaves	2

White Sauce

Ingredient	Amount / Weight	Note
mayonnaise	1/2 cup
yogurt	1/2 cup	plain
lemon juice	from 1 lemon	freshly squeezed
white vinegar	1 tbsp
sugar	1 tbsp
fresh parsley	1 tbsp	finely minced
salt	to taste
black pepper	to taste	freshly ground

Steps

To make the Beef & Lamb:

1. Preheat oven to 400°F (204°C).
2. In a food processor, blend onion and garlic until finely chopped.
3. Add ground beef, ground lamb, and all the seasonings. Blend until fully incorporated, scraping down sides as needed.
4. Transfer meat mixture to a parchment-lined baking dish, pressing it into an even layer about 1 1/2 inches thick.
5. Bake for 35 minutes or until internal temperature reaches 165°F (74°C).
6. Let cool slightly, then slice and dice the meat.
7. In a hot skillet, sear the diced meat with a bit of the pan drippings until browned and crispy on the edges.

To make the Yellow Rice:

1. In a medium pan over medium heat, melt ghee or butter.
2. Add turmeric and cumin, sautéing for 1–2 minutes to bloom the spices.
3. Stir in the washed rice, toasting it for another 2–3 minutes until slightly nutty.
4. Add water or chicken broth and bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.
6. Alternatively, transfer everything to a rice cooker and cook according to its settings.

To make the White Sauce:

1. In a bowl, whisk together mayonnaise, yogurt, lemon juice, vinegar, and sugar until smooth.
2. Stir in minced parsley, then season with salt and black pepper to taste.
3. Chill until ready to serve.

To assemble:

1. Spoon yellow rice into bowls.
2. Top with seared beef and lamb.
3. Drizzle generously with white sauce.
4. Optional: Serve with chopped lettuce, tomatoes, or hot sauce for the full street cart experience.