Name: Harissa Ground Lamb & Basmati Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 1 cup (240 ml) basmati rice, rinsed; 1 1/2 cups (360 ml) water; 1 teaspoon (5 ml) olive oil; 1 small red onion, finely diced; 1 1/4 lb (565 g) lean ground lamb; 2 cloves garlic, finely minced; 1 teaspoon (5 ml) ground cumin; 1 teaspoon (5 ml) ground coriander; 2 tablespoons (30 ml) harissa paste; 1/2 cup (120 ml) crushed tomatoes; 3/4 teaspoon (4 ml) kosher salt; 2/3 cup (160 ml) plain Greek yogurt; 1 tablespoon (15 ml) lemon juice; 1/4 cup (60 ml) fresh mint, torn; 1/2 English cucumber, diced

Harissa Ground Lamb & Basmati Rice Bowl

Harissa-spiced ground lamb over basmati rice with mint, cucumber and lemony yogurt.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

25 min

Total

40 min

Makes

4 bowls

Lamb's slightly gamey richness stands up to harissa's heat better than leaner meats. Fresh mint and cool yogurt are the traditional partners, cutting through the spice and fat.

Why this recipe works

Simmering the harissa with tomatoes mellows its raw edge and coats the lamb in a thick sauce. Draining the lamb's fat keeps the bowl from being greasy.

Ingredient notes

Ground lamb can be fatty; look for a lean variety or drain well.

Common mistakes

Skipping the fat drain.
Cooking the spices in a dry, too-hot pan.

What to serve with it

Warm flatbread and pickled onions.

Meal prep

Keep the yogurt and mint separate.

More bowls like this

Cooking tips

Tear the mint just before serving. Adjust the harissa to taste.

Swaps and variations

Use ground beef or turkey (turkey to 165°F / 74°C). Use couscous instead of basmati.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).

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