NYC Halal Cart Style Beef & Lamb Rice Bowls

Method

To make the Beef & Lamb

1. Preheat oven to 400°F (204°C).
2. blend onion and garlic 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.
3. 35 minBake 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

1. 2–3 minmelt ghee or butter 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.
2. 15–18 minAdd 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

1. whisk together 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

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