Halal Cart Lamb Over Spicy Rice

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Are you craving New York’s famous halal cart lamb over spicy rice, but want to enjoy it at home and even better? This recipe is just what you need! Packed with flavorful lamb and fluffy spicy rice, topped with creamy white garlic sauce, it’s a bowl of pure deliciousness!

One thing that makes halal cart bowls so irresistible is the white sauce they smother the meat and rice in. Surprisingly, it’s super easy to make at home in less than 5 minutes, using just a blender.

Let’s talk about the spicy rice. Unlike the chicken bowl, which pairs well with cumin-flavored yellow rice, this lamb bowl calls for spicy orange/red rice with a hint of Indian spices. It’s fluffy, flavorful, and easy to make!

Start by soaking the rice in cold water for 30 minutes, then rinse it to remove excess starch. In a pan, sauté garlic and tomato paste, then add the rice and spices along with chicken broth. Simmer until cooked, and you’ll have perfect spicy rice!

Halal Cart Lamb Over Spicy Rice

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 4


  • 1 pound thinly sliced lamb
  • 2 tablespoons olive oil
  • 1/2 tablespoon allspice
  • 1 teaspoon each of coriander garlic powder, paprika, cumin, salt, sumac
  • 1/4 teaspoon each of black pepper turmeric

For the white sauce:

  • 1 cup mayonnaise
  • 1/3 cup sour cream or plain yogurt
  • 5 to 6 garlic cloves
  • 1 teaspoon white sugar
  • Juice of 1/2 lemon
  • 1 teaspoon black pepper

For the spicy rice:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup tomato paste
  • 2 cups jasmine or basmati rice rinsed
  • 3 cups chicken broth
  • Spices: chili powder salt, cumin, coriander, garam masala, paprika, cayenne powder or red chili flakes, black pepper, oregano, onion powder, turmeric

For assembly:

  • Shredded lettuce
  • Diced tomatoes
  • Barbecue sauce optional
  • Hot sauce/sriracha
  • Pita bread


  • Make the white sauce by blending mayo, sour cream or yogurt, garlic, sugar, lemon juice, and black pepper until smooth.
  • For the spicy rice, soak rice for 30 minutes, then rinse. Sauté garlic and tomato paste, add rice and spices, then simmer in chicken broth until cooked.
  • Marinate lamb with olive oil and spices, then cook in a skillet until browned.
  • Assemble bowls with rice, lettuce, tomatoes, lamb, and pita. Drizzle with white sauce, hot sauce, and optionally barbecue sauce.

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