#Cumin and Coriander

[stellarphileistic]

I drew Saffron Masala again

[morethansalad]

Creamy Tomato Soup with Chakalaka Spiced Chickpeas (Vegan)

[fieriframes]

[NOW-- SALT, CORIANDER, A LITTLE BIT OF GARLIC, A LITTLE BIT OF CUMIN... MMM.]

[vegan-nom-noms]

Zaalouk (Moroccan Eggplant Dip)

[tilbageidanmark]

Spices

[gwinny5k]

how does an adult (me) not have any cumin in the house

[oldmanyaoi-jpeg]

if anyone needs me today i will be waiting for my call from mr. ramsey

[sud-scribbles]

reeeally proud of this set! these may not be the biggest characters, but i think the rolled expressions and the drawings still came together very nicely!

[shoku-and-awe]

Rainbow Plant Life - Red Lentil Curry

[greeds]

cooking for my sister is like cooking for a child in that she likes + needs simplicity due to a mix of health and palate reasons. i just made her the plainest chicken salad wrap and she loved it 😭

[morethansalad]

Vegan Restaurant-Style Butter "Chicken"

[mintmatcha]

I made a bastardizes West African peanut stew for dinner and it's soon fucking good

[askwhatsforlunch]

Cilantro Lamb and Broad Bean Soup

On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!

Ingredients (serves 2):

2 heaped teaspoons Capon Fat 

1 teaspoon Graines à Roussir

300 grams/10.5 ounces leftover Roast Lamb 

a small bunch fresh Cilantro 

1 garlic clove, minced

1/2 teaspoon freshly cracked black pepper

2 tablespoons sweet soy sauce

1 1/4 litre/5 cups water

1 cup frozen broad beans

1 tablespoon demerara sugar

Melt Capon Fat in a large pot over medium-high heat.

In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.

Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.

Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.

Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.

Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.

Once cooled, peel broad beans.

Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.

Add broad beans, and gradually stir in remaining water. Bring to the boil.

Finely chop remaining Garden Cilantro.

Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,

[foodfarrago]

saffron-carrot soup with toasted almond dukkah

[boyjoan]

who wants carrot and ginger soup!!

[intertexts]

i love u spices.... everybody say thank u spices....