Blend the mayonnaise, sour cream or yogurt, garlic, sugar, lemon juice, and black pepper until smooth and set aside.

Soak the rice in water in a bowl for 30 minutes and then drain. Wash rice with cold water until the water runs clear.

In a pot over medium heat, add the butter, olive oil, garlic, and tomato paste. Cook for 2 to 3 minutes.

Add the rice and toast it for about 2 to 3 minutes.

Add the chicken broth, chili powder, salt, cumin, coriander, garam masala, paprika, cayenne or red chili flakes, black pepper, oregano, onion powder, and turmeric. Mix together and bring to a boil.

Lower the heat to simmer, cover, and cook for about 20 minutes. Turn off the heat and leave covered for 10 minutes to steam the rice.

Remove the lid and fluff the rice with a fork.

In a large bowl, combine the chopped lamb, olive oil, allspice, coriander, garlic, paprika, cumin, salt, sumac, black pepper, and turmeric. Mix to marinate evenly. Optionally, let it marinate for 30 minutes or overnight.

Drizzle olive oil in a cast iron skillet or pan over high heat. Add the lamb and cook for 8 to 10 minutes, stirring occasionally until cooked through.

Add rice to the base of the bowl and top with lettuce, tomatoes, lamb, and pita. Drizzle with white sauce and hot sauce. Optionally add barbecue sauce.