Tunisian-Inspired Spiced Rice with Lamb

Ingredients

In this Tunisian adaptation, the original Luxembourgian dish, Hong am rèisleck, is transformed into a spiced rice and lamb dish inspired by the flavors of Tunisia. The original dish typically consists of boiled potatoes, onions, and bacon cooked in a creamy sauce. However, in this recipe, the potatoes and bacon are replaced with tender pieces of lamb, marinated in harissa paste, and slow-cooked to perfection. The creamy sauce is substituted with fragrant rice cooked with Tunisian spices, resulting in a completely different flavor profile. We alse have the original recipe for Hong am rèisleck, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 250g (1 1/4 cups) basmati rice 250g (1 1/4 cups) basmati rice
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb, harissa paste, salt, and pepper. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes, or overnight for more intense flavor.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the marinated lamb to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, and ground cinnamon. Cook for an additional 2 minutes to toast the spices and enhance their flavors.
5. 5.
   Add the basmati rice to the pot and stir well to combine with the lamb and spices.
6. 6.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from heat and let it rest, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Increase or decrease the quantity to make the dish milder or spicier.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of harissa paste or opt for a mild variety.
• For an extra burst of flavor, add a squeeze of lemon juice before serving.
• Serve the dish with a side of Tunisian pickles for a tangy and refreshing contrast.
• If lamb is not readily available, you can substitute it with beef or chicken.
• Leftovers can be enjoyed the next day and make for a delicious lunch option.

Serving advice

Serve the Harissa-Spiced Lamb and Fragrant Rice as a main course, accompanied by a fresh salad or Tunisian-style vegetable tagine. Garnish with additional fresh cilantro for a vibrant touch.

Presentation advice

Present the dish by arranging the fragrant rice on a platter and topping it with the spiced lamb. Sprinkle some chopped cilantro over the dish for a pop of color. Serve with warm pita bread on the side.