Cumin is known to take pride of place in curry mixes. But it can also be used on its own in many recipes such as humus, a nice carrot soup (recipe from our chef Liliane Otal) or in this very simple Chinese street food recipe that Maguy Anderson from “Brochettes d’ lamb with cumin”.
Recipe: Cut the lamb into small 2cm cubes, taking care to keep the fat from the lamb. Mix the meat with a little peanut oil, 1 teaspoon of Espelette pepper and 2 teaspoons of ground cumin. Gather a few cubes of meat on a small bamboo skewer (20 cm) before cooking on your plancha or in a large frying pan. Enjoy your lunch !