Lamb chops in spicy Tunisian harissa and Mediterranean curried kuskus with peas and carrots.
Curry blend with dried vegetables, harissa, cumin, cinnamon, mint, savory, chicken stock, tomato puree, kuskus, kosher salt, lemon juice, lamb chops, tomato, carrot, celery, green onion, garlic and peas.
Preheat oven to 400 degrees. Sprinkle kosher salt on lamb chops and set aside at room temperature.
Peel, seed and crush 2 tomatoes, setting 1 aside. Cook the other tomato over medium-low heat with garlic, tomato puree, cumin, cinnamon, mint, savory and harissa to taste until thickened, about 15 minutes. Reduce heat to lowest setting.
Arrange the lamb chops in an iron skillet with enough port wine to just cover the bottom of the pan. Spoon spicy tomato sauce over each chop, coating well. Place in oven and cook 15 minutes. After 15 minutes, flip the chops, cover with more sauce and add more port if the pan is dry. Cook another 10-15 minutes until the internal temperature reaches 125 degree for medium-rare. Remove pan from oven and allow chops to rest 5 minutes.
Meanwhile, prepare the coussous. Saute the carrots, celery and green onions in a little oil until soft, about 3-4 minutes. Add the curry mix and chicken stock and bring to a boil. Add the kuskus and peas, reduce heat to low cover, and cook until done, about 8 minutes. Fluff with a fork.
Add reserved chopped tomato to the sauce and heat through.
Serve the chops with additional sauce over the top.
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