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:
- Preheat oven to 400°F (204°C).
- In a food processor, blend onion and garlic until finely chopped.
- Add ground beef, ground lamb, and all the seasonings. Blend until fully incorporated, scraping down sides as needed.
- Transfer meat mixture to a parchment-lined baking dish, pressing it into an even layer about 1 1/2 inches thick.
- Bake for 35 minutes or until internal temperature reaches 165°F (74°C).
- Let cool slightly, then slice and dice the meat.
- 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:
- In a medium pan over medium heat, melt ghee or butter.
- Add turmeric and cumin, sautéing for 1–2 minutes to bloom the spices.
- Stir in the washed rice, toasting it for another 2–3 minutes until slightly nutty.
- Add water or chicken broth and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.
- Alternatively, transfer everything to a rice cooker and cook according to its settings.
To make the White Sauce:
- In a bowl, whisk together mayonnaise, yogurt, lemon juice, vinegar, and sugar until smooth.
- Stir in minced parsley, then season with salt and black pepper to taste.
- Chill until ready to serve.
To assemble:
- Spoon yellow rice into bowls.
- Top with seared beef and lamb.
- Drizzle generously with white sauce.
- Optional: Serve with chopped lettuce, tomatoes, or hot sauce for the full street cart experience.