Mediterranean Harissa Lamb over Rice

Spicy Harissa- and Chorizo-infused ground lamb offset by sweet sautéed cabbage, fresh ripe tomato and palate-cleansing goat cheese.  A lot going on in a simple stir fry.
1 lb ground lamb
1 link fresh chorizo sausage, chopped
1 onion, diced
About 6 cups shredded cabbage
2 cloves garlic, minced
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp coriander seeds

1 Tbsp Harissa, Moroccan chili sauce, or 1/4 tsp red pepper flakes, or to taste
1 fresh ripe tomato, diced

Heat a few tablespoons olive oil in a large skillet. Add the lamb and chorizo and brown the meats well, chopping into fine pieces.

When the meats are browned, transfer to a bowl, leaving 2 tablespoons fat in the pan.

Heat the spices in a small skillet for about a minute until they are fragrant, skating the pan almost constantly. Grind the spices in a mill (see Cook's note). Add the onion and cabbage to the skillet and cook for about 10 minutes over medium heat to soften and slightly brown the veggies.

Add the garlic and the spices and cook another 2-3 minutes. Add the tomato and chili sauce (or flakes), and return the meats to the skillet.

Salt and pepper to taste. Cook the mixture for another 10-15 minutes over medium-low heat to soften the tomatoes and meld the flavors.

Serve over Rice.  Serves 4.

Cook's Note:  Some on the southern side of the Mediterranean may not eat pork, while others on the Northern side might.  If preferred you can use an all beef sausage, or eliminate the sausage altogether.  Chick peas would make a nice substitution.

This lamb mixture would also go very well with couscous.