Marinate the Lamb: In a large bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, coriander, salt, black pepper, and lemon juice to create a marinade. Coat the lamb shoulder or leg generously with this mixture, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Cook the Lamb: Choose your preferred cooking method for the lamb. If grilling, preheat your grill to medium-high, skewer the marinated lamb, and grill for about 8-10 minutes until cooked through. For sautéing, heat olive oil in a skillet over medium heat, cook the lamb for 6-8 minutes until browned. Alternatively, slow-cook the lamb in a crockpot on low for 6-8 hours.

Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes to fluff the rice.

Make the Creamy Garlic Sauce: Whisk together mayonnaise, plain yogurt, minced garlic, lemon juice, vinegar, sugar, salt, and pepper until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.

Assemble the Dish: In bowls, scoop a generous amount of fluffy rice, top with cooked lamb, drizzle creamy garlic sauce, and garnish with fresh parsley and mint. Add pickled onions, lemon wedges, or hot sauce as desired.