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Chicken/Lamb Halal Cart Platter

seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe
moribyan.com/halal-cart-lamb-over-rice
ladyandpups.com/2014/04/19/the-new-york-halal-drunk-food-eng/
thrillist.com/recipe/new-york/halal-white-sauce-thrillist-recipes
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Ingredients Method

Ingredients
  

Red Sauce (Hot)
  • 24 Dried Chili Peppers
  • 6 Tbsp Water from Chili pepper soak +3-4 Tbsp for consistency
  • 6 Cloves Garlic
  • 1.5 Tbsp Olive Oil
  • 2 tsp White Vinegar
  • 2 tsp Ground Caraway
  • 2 tsp Ground Coriander
  • 2 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Salt
White Sauce
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Greek Yogurt
  • 1/4 Cup Water
  • 1/4 tsp Ground Caraway
  • 1/4 tsp Ground Sumac
  • 1/4 tsp Ground Cardamom
  • 1/8 tsp Ground Turmeric
  • 2 Tbsp Lemon Juice
  • 1/8 Cup Chopped Parsley
Lamb
  • 1 lb Boneless lamb loin roast Trimmed, cubed
  • 2 Tbsp Olive Oil
  • 1/2 Tbsp Allspice
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Salt
  • 1 tsp Ground Sumac
  • 1/4 tsp Black pepper
  • 1/4 tsp Ground Turmeric
Chicken
  • 2 lbs Boneless, Skinless Chicken Breasts
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Oregano
  • 1/2 tsp Ground Coriander
  • 3 Cloves Garlic
  • 1/4 Cup Olive Oil
  • Salt & Pepper to taste
Rice
  • 2.5 Cups Chicken Broth
  • 1.5 Cups Basmati rice
  • 2 Tbsp Butter unsalted
  • 1/2 Tsp Turmeric
  • 1/4 Tsp Ground Cumin
Accoutrements
  • Green Pepper Diced
  • Sweet Onion Diced
  • Pickled Jalapeno Slices Halved, drained
  • Parsley Garnish
  • Tomato Chopped/Diced
  • Pita Bread No pocket, buttered, griddled.

Method
 

Red Sauce (Hot)
  1. Process until smooth.
White Sauce
  1. Whisk mayo, water, lemon juice until smooth. No lumps.
  2. Add caraway, sumac, cardamom, turmeric. Stir until combined. Add black pepper to taste.
Lamb
  1. Add lamb, oil, allspice, coriander, garlic, paprika, cumin, salt, sumac, black pepper, turmeric to large bowl. Mix to marinade.
  2. Fridge -> 30min or overnight for marinade
  3. Blackstone or pan sear
Chicken
  1. Lemon juice, oregano, coriander, garlic, olive oil in blender - blend til' smooth. Salt/Pepper to taste. Place half in ziploc bag with chicken, reserve half for later
  2. Fridge -> 1-4hrs, no longer due to acidity.
  3. Blackstone, pan cook until cooked through. Rough-chop chicken, ready to eat.
  4. If meal prep, can add chopped chicken, marinade in bag and reheat later.
Rice
  1. Melt butter, med-hi heat, in dutch oven. Add turmeric, cumin until fragrant.
  2. Add rice, stir to coat. When lightly toasted (4min) add chicken broth.
  3. Bring to boil, season with salt and pepper. Cover, reduce to simmer cook for 15min.
  4. Remove from heat, wait 15min and eat.