Description
Savor the vibrant flavors of street food with this Lamb Over Rice recipe, bringing the essence of Halal carts to your kitchen. Tender, spiced lamb served over fluffy rice, accompanied by fresh salad and a creamy tahini sauce, makes for a satisfying meal any night of the week. Perfect for gatherings or a cozy dinner at home, this dish guarantees an unforgettable culinary experience.
Ingredients
Scale
- 1.5 lbs boneless lamb chops
- 1 cup long-grain basmati or jasmine rice
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 1/2 cup fresh parsley, chopped
- 1/2 cup tahini sauce (mixed with lemon juice)
Instructions
- 1. Marinate the Lamb: In a bowl, mix minced garlic, diced onion, spices, salt, pepper, and olive oil. Coat lamb chops in the marinade; let sit for at least one hour or overnight.
- 2. Cook the Rice: Rinse rice until water runs clear. Boil two cups of water; add rinsed rice. Cover and simmer on low heat for about 15-20 minutes until water is absorbed.
- 3. Sauté the Lamb: Heat oil in a skillet over medium-high heat. Sear marinated lamb for about 4-5 minutes per side until browned and reaches an internal temperature of at least 145°F.
- 4. Assemble Bowls: Place cooked rice in bowls; top with sautéed lamb chunks and garnish with parsley. Add diced tomatoes or cucumbers if desired.
- 5. Drizzle Sauce: Generously drizzle tahini sauce over each bowl before serving.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: - For deeper flavor, marinate the lamb overnight. - Adjust spice levels based on preference; mild paprika offers warmth without excessive heat. - Serve with fresh salad or warm pita bread for added texture.