Potatoes with Kabita spices by Laurent Mariotte and Sonia Ezgulian

Ingredients

For 4 servings

• •600 g 600 g of new (small) potatoes
• •3 3 juicy yellow lemons
• •3 gousse 3 cloves of garlic
• •2 2 green peppers from the vegetable garden
• •1 c. à soupe 1 tablespoons of golden sesame seeds
• •1 1/2 teaspoons of cumin seeds
• •1 c. à café 1 teaspoons of turmeric shaved
• •5 5 strands of coriander
• •1 1 fillets of sesame oil
• •1 c. à café 1 teaspoons of large, shaved salt

Method

1. 1.Press the lemons, put the juice in a saucepan and bring to a boil. By concentrating, the lemon juice will caramelize and become very dark. Remove from the fire and let cool.
2. 2.Brush the potatoes and cook for 10 minutes in boiling salted water.
3. 3.In a mortar, crush together sesame seeds, cumin seeds, a green pepper (remove the seeds if you want a moderate spice), garlic and large salt. You get a very aromatic paste. If you don't have a mortar, chop it with a sharp knife.
4. 4.In a pan, with sesame oil, cook the turmeric, the second chilli, and add the spice paste and the caramelized lemon juice.
5. 5.Stir in the pre-cooked potatoes and mix over high heat for 2 minutes. Remove from the fire, sprinkle with coriander and taste Nepalese, with steamed breads or French, with a green salad.