Ingredients

Rice:

• 1 cup basmati rice,
• 1/4 cup diced yellow onion,
• 1/4 teaspoon turmeric,
• 1/8 teaspoon cardamom,
• 1.5 cups chicken stock,
• 1/2 tsp Kosher salt

Lamb

• 1.5 pounds ground lamb,
• 1 shallot( or 1/4 cup yellow onion),
• 1 clove minced garlic,
• 1 TBSP lemon juice,
• 1/2 tsp kosher salt,
• 1/4 tsp paprika,
• 1/4 teaspoon ground cumin,
• 1/4 tsp ground coriander,
• 1/4 tsp curry powder,
• 1/8 teaspoon ground cinnamon,
• 1/4 teaspoon ground black pepper

White Sauce:

• 1 cup Greek yogurt,
• 1/2 tsp ground coriander,
• 1/2 tsp ground cumin,
• 1/4 tsp ground pepper,
• 1/4 tsp kosher salt,
• 2 tsp white vinegar,
• 1 tsp lemon juice",

For Serving:

• 3 cups shredded romaine lettuce.
• 1 cup diced tomato.
• Vinegar based hot sauce of choice, pita bread.

Method

1. 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.
2. 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 1 TBSP of 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.
3. White 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.

Prep Time 30 min Cook Time 20 min Total Time 50 min Total Yield 3