Cumin is an aromatic spice with a unique and distinctive flavor. I have already learned to appreciate its incredible taste during my childhood and youth in China.
Cumin is actually not a typical traditional chinese spice like sichuan pepper. For the majority of Chinese cumin has an exotic image. For this spice usually comes with a very popular dish from the (exotic) Uighur region of China: grilled lamb on skewers.
The Uighur cut their lamb into small and thin slices and marinate with a spice mixture of cumin, salt, chilli and oil. Then, the meat is put on wooden skewers and barbecued over the fire.
This seductive scent of flesh and cumin can be smelled from miles away and is really mouth watering. Hmm… Believe me, it is almost impossible (for me it has never worked out) to walk past such a barbecue stand without snatching one or more skewers of the mouth watering cumin lamb . 😉
As my hubby (at that time my boyfriend) came with me for the first trip to China, he fell in love with lamb skewers and cumin immediately. Today he still raves about it quite often. To allay his longing, I grill lamb with cumin (recipe coming soon) from time to time. But sometimes also a vegetarian grilled plate like these wonderful potatoes and carrots with cumin come in very handy.
This recipe is just indescribably delicious and super easy! 🙂
Can you smell the delicious fragrance? 😉
Ingredients (4 portions):
500g small potatoes (thoroughly cleaned, leave the peel on)
500g carrots (peeled)
2 tsp dried rosemary leaves
1 tsp cumin powder
1 pinch of pepper powder (hot)
Lots of olive oil in good quality
1 tbsp sea salt
Freshly ground pepper
- Preheat the oven to 200 degrees. Mix the olive oil with rosemary and cumin powder together. Place the vegetables in an ovenproof dish. Brush with the oil-spice mixture. Sprinkle salt generously on the veggies.
- Cook in the oven for about 35 minutes. Season with freshly ground pepper before serving.