Preheat the oven to 400 degrees F. In a food processor, combine the seeds, nuts, 1 tablespoon tamarind paste, roasted pepper, chili powder,
cumin, salt , 1 tablespoon dark
cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a
saucepan.
Whisk in the
chicken stock and cream. Bring the sauce up to a boil and reduce to a
simmer. Cook for 2 minutes. Remove from the heat and keep warm. Makes about 2-2 1/2 cups.
In a
food processor, puree the remaining
tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 tablespoon Essence. Puree until pasty. Makes 3/4 cup. Season each chop with Essence. In a large saute pan, heat the 2 tablespoons olive oil. When the oil is hot, add the chops and
sear for 5 minutes on each side and 2 minutes on the fat edge. Place the pan in the oven and
roast the chops about 25 minutes. Remove from the oven and allow to rest for 5 minutes. To assemble, spoon the
sweet potatoes in the center of each plate. Lay each chop in the center of the potatoes. Spoon the
mole sauce over each chop.
Drizzle tamarind paste over each chop.
Pan-Fried Lamb Chops with Harissa
