Description
This Halal Cart Lamb recipe brings the iconic New York street food into your kitchen. Tender lamb shoulder is marinated in a blend of fragrant spices, then cooked to perfection for a savory, rich meal.
Ingredients
Scale
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon turmeric
- 4 cloves garlic, minced
- 2 pounds halal boneless lamb shoulder, cut into 1/2-inch pieces
- Kosher salt, to taste
- Yellow rice, white sauce, lettuce, tomatoes, and pita, for serving
Instructions
- In a large bowl, combine the cilantro, lemon juice, olive oil, cumin, coriander, sumac, allspice, cinnamon, cardamom, turmeric, and garlic. Stir well to combine.
- Add the lamb pieces to the bowl and toss until every piece is well-coated in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavor.
- Heat a large cast-iron skillet over medium heat.
- Add half of the lamb to the skillet, ensuring it’s spread in a single layer. Avoid overcrowding the skillet.
- Cook the lamb, stirring occasionally, for about 15 minutes, or until the lamb is fully cooked and caramelized on all sides.
- Season with kosher salt and transfer the cooked lamb to a plate.
- Repeat the process with the remaining lamb.
- Serve the lamb with yellow rice, white sauce, lettuce, tomatoes, and pita.
Notes
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: variable
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Halal Cart Lamb, New York street food, lamb recipe