Grilled Lamb Chops with Harissa


  • 1 red bell pepper
  • ¼ tsp cumin seeds
  • ½ tbsp coriander seeds
  • ¼ teaspoon caraway seeds
  • 1 garlic clove
  • 1 small fresh red chile, chopped
  • 1/2 tsp kosher salt
  • 1 ½ tbsp extra-virgin olive oil
  • 1/4 lemon, juiced

Method (How to Cook)

Roast the bell pepper on open flame on the stove till the skin is completely charred. Place it in a bowl and cover and let rest for 10 minutes. Scrape charred skin off the pepper and cut into thin strips.

Place the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in a spice grinder. Place all the ingredients in a food processor and pulse to puree.

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