An old idea originally from India but still good anywhere anytime, it's a great compliment to the lamb.
Serves: 4
Prep. Time: 30 minutes
2 tablespoons olive oil or vegetable oil
1 1/2 teaspoons cumin seeds
1 pound small red or white new potatoes -- boiled. quartered
1 medium Spanish onion, peeled -- sliced 1/4" thick
Coarse salt and fresh ground black pepper
Heat oil in a large skillet until hot; add cumin seeds. When seeds begin to brown, add potatoes and onions; toss until coated with spice-infused oil. Lower heat and pan-roast potatoes, turning occasionally about 10 minutes or until browned and crisp. Season with salt and pepper, and serve.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved