Kabita's Spiced Potatoes by Laurent Mariotte and Sonia Ezgulian

Ingredients

4 servings

• 600 g new potatoes (small)
• 3 juicy lemons
• 3 garlic cloves
• 2 green chillies from the garden
• 1 tbsp golden sesame seeds
• 1/2 tsp cumin seeds
• 1 level tsp turmeric
• 5 sprigs of coriander
• 1 drizzle of sesame oil
• 1 level tsp coarse salt

Steps

1. 1

   Squeeze the lemons, put the juice in a saucepan and bring to a boil. As it concentrates, the lemon juice will caramelize and become very dark. Remove from heat and let cool.

2. 2

   Scrub the potatoes and cook them for 10 minutes in boiling salted water.

3. 3

   In a mortar, crush together the sesame seeds, cumin seeds, one green chili (remove seeds if you want moderate heat), garlic, and coarse salt. You will get a very aromatic paste. If you don't have a mortar, chop everything finely with a chef's knife.

4. 4

   In a sauté pan with the sesame oil, quickly sauté the turmeric and the second chili, then add the spice paste and the caramelized lemon juice.

5. 5

   Add the pre-cooked potatoes and stir constantly for 2 minutes over high heat. Remove from heat, sprinkle with coriander, and enjoy Nepalese-style with steamed buns or French-style with a green salad.