halal lamb bowl

NYC Halal Truck Lamb Platter

This lamb platter is based on the middle-eastern/ American food served at The Halal Guys food trucks in New York City. I lightened it up a little bit to make it a little bit healthier and less of a drunk-food. In my recipe, tender seasoned ground lamb is served with turmeric rice and topped with lettuce, tomato, spiced Greek yogurt sauce, hot sauce and pita bread. Ground lamb can dry out quickly when cooking so make sure you add the lamb to a very hot pan and cook it quickly at the higher temperature. Remove it from the pan and transfer to a serving bowl to keep it from over-cooking.  Also be careful when cooking with turmeric as it’s known for a lot of health benefits but it can also cause a bright yellow stain on anything that it gets on.



For the turmeric rice:

1 cup basmati rice

¾ cup diced yellow onion

¼ teaspoon turmeric

1/8 teaspoon cardamom

1½ cups chicken stock

Kosher salt, to taste


For the lamb:

1½ pounds ground lamb

1 shallot, minced

3 cloves garlic, minced

1 tablespoon freshly squeezed lemon juice

¾ teaspoon kosher salt

½ teaspoon paprika

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon curry powder

¼ teaspoon ground cinnamon

1/8 teaspoon ground black pepper

2 tablespoons extra-virgin olive oil


For the spiced yogurt sauce:

1 cup Greek yogurt

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground white pepper

¼ teaspoon kosher salt

2 teaspoons white vinegar

1 teaspoon lemon juice


For serving:

3 cups shredded romaine lettuce

1 cup diced tomato

Hot sauce of choice, for serving

Pita bread, for serving



For the turmeric rice:

Add the rice, onion, turmeric, cardamom and chicken stock to a medium sauté pan or rice cooker. Bring the mixture to a boil over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender. Fluff the rice mixture with a fork and season to taste with salt.


For the lamb:

In a large mixing bowl, toss the ground lamb with the shallot, garlic, lemon juice, salt, paprika, cumin, coriander, curry powder, ground cinnamon and black pepper. Be careful not to over mix.

Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the lamb mixture and sauté until golden brown and cooked through. Remove from sauté pan and set aside in a covered bowl until ready to serve.


For the spiced yogurt sauce:

In a medium bowl whisk together the Greek yogurt with the coriander, cumin, white pepper, salt, vinegar, lemon juice and 1 tablespoon of lukewarm water until completely combined. Cover and refrigerate until ready to use.


For serving:

Divide the lettuce among 4 bowls. Top each with a scoop of the rice, lamb, tomato, hot sauce and the spiced yogurt sauce. Serve with a side of pita bread.


Serves 4.



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