Ras El Hanout Spiced Beef with Turmeric Rice and Lemon Harissa Sauce

This vibrant dish brings together warm North African spices and bright, tangy flavors in a quick weeknight meal. Ground beef is seasoned with aromatic ras el hanout and pan-seared alongside sweet blistered tomatoes, then served over a bed of turmeric-infused rice studded with spinach and dried cranberries. A creamy lemon harissa sauce adds a final burst of heat and acidity.

Ready in just 25 minutes, this recipe is perfect for busy evenings when you crave something hearty and exciting. The rice cooks in one pot while the beef and tomatoes are prepared in a single pan, making cleanup a breeze.

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Ingredients

2 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ras el HanoutView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, melt 1 TBSP butter over medium heat. Stir in ¼ tsp turmeric; cook, stirring frequently, until fragrant, 30-60 seconds. Stir in rice, stock concentrate, 1¼ cups water, a big pinch of salt and pepper. Cover and bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, quarter the lemon. Halve, peel and thinly slice the onion. Roughly chop the spinach.
3. In a small bowl, combine harissa aioli, garlic powder and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with a pinch of salt and pepper.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until blistered, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat a drizzle of olive oil in the same pan over medium-high heat. Add beef, onion, ras el hanout, 1 tsp sugar, salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, 4-6 minutes.
6. Fluff rice with a fork; stir in spinach and cranberries. Season with salt and pepper to taste. Divide rice between bowls. Top with beef and blistered tomatoes in separate sections. Drizzle everything with lemon harissa sauce and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground lamb or chicken would work well with the ras el hanout spice blend. Adjust cooking time as needed.

Is there a substitute for harissa aioli?

You can mix 2 tablespoons mayonnaise with 1 teaspoon harissa paste and a squeeze of lemon juice as a quick substitute.

Can I make this dish gluten-free?

Yes, the recipe is naturally gluten-free. Ensure your stock concentrate and harissa aioli are certified gluten-free if needed.