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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saut? pan, and heat over medium heat until the first
tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room
temperature, then grind in a coffee grinder or with mortar and pestle. Set
aside.
2. Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes. Drain,
allow to cool to room temperature and cut in thirds.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.
4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell
pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon
of the spice mixture. (Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.) Toss
well, season to taste with salt and pepper, toss again, and serve.
| Ingredients:
2 Tablespoon(s) Cumin seeds
2 Tablespoon(s) Coleman's dry mustard
1 Tablespoon(s) Coriander seeds
1 Teaspoon(s) Cayenne pepper
1 Tablespoon(s) Powdered ginger
1 Tablespoon(s) Powdered mustard
8 Red Bliss potatoes about the
2 medium Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper, seeded
1/4 Cup(s) Chopped fresh mint
2 Tablespoon(s) Minced ginger
2 Tablespoon(s) Diced smokey turkey or chicken |
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