Type what you have

Ingredients

• ✓ coriander seed
• basmati rice
• garlic
• vegetable oil
• lamb leg
• onion
• carrot
• barberry
• cumin seed
• black peppercorn
• salt

Instructions

1. 1 Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
2. 2 Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
3. 3 Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.

By SarahandtheCity

Ingredients

• ✓ coriander seed
• caraway seed
• cumin seed
• garlic
• sea salt
• paprika
• red pepper flake
• olive oil
• olive oil
• onion
• garlic
• anchovy
• butternut squash
• carrot
• red bell pepper
• pea
• salt
• vegetable broth
• fava bean
• tomato
• tomato paste
• bay leaf
• brown sugar
• pomegranate molasses
• parsley
• mint

Instructions

1. 1 To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. 2 Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. 3 Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. 4 Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. 5 Just before serving, stir in the chopped parsley. Top with the mint, if you like.

By XjacyX

Ingredients

• ✓ coriander seed
• clove
• cardamom seed
• black pepper
• cumin seed
• almond
• raisin
• carrot
• garlic
• onion
• canola oil
• basmati rice
• water
• clove
• paprika
• sugar
• salt
• cumin seed
• black pepper
• cardamom pod
• cinnamon stick
• garlic
• onion

Instructions

1. 1 Make the broth: Place halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in water to cover.
2. 2 Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.
3. 3 When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.
4. 4 Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.
5. 5 Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.
6. 6 Close the cooker securely and seal the vent; set to high and heat until the first whistle, 5 to 7 minutes. Reduce to medium and cook for 5 minutes. Remove from the heat and let rest for 7 minutes, then let pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.

By chanty475

Ingredients

• ✓ coriander seed
• red cabbage
• green cabbage
• black pepper
• salt
• garlic
• parsley
• yogurt
• vegetable oil
• water
• salt
• all-purpose flour
• water
• white sugar
• active dry yeast
• salt
• cayenne pepper
• tomato paste
• ground lamb
• tomato
• cumin
• paprika
• garlic
• olive oil
• lemon
• mint
• basil
• red bell pepper
• green bell pepper
• parsley
• onion

Instructions

1. 1 Make lamb sauce: Combine onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin. Pulse until vegetables are finely chopped. Add tomatoes and process until mixture is a thick puree.
2. 2 Heat a large skillet over medium heat. Add lamb, pureed vegetable mixture, and tomato paste; mix well. Cook and stir until lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Make dough: Dissolve yeast and sugar in 1 cup warm water. Combine flour and salt in a large bowl and stir well. Add 1/2 cup water and oil to yeast mixture and pour over flour mixture. Use your hands to mix dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove lamb sauce from the refrigerator and allow to come up to room temperature.
5. 5 Meanwhile, make garlic sauce: Combine yogurt, parsley, and garlic in a small bowl. Season with salt and pepper. Stir well and set aside.
6. 6 Punch dough down, transfer it to a floured work surface, and cut into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
7. 7 Preheat the oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper.
8. 8 Stir lamb sauce and spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks. Place on the prepared baking sheets.
9. 9 Bake pizzas on the lowest oven rack in the preheated oven until the edges are a light tan color, 8 to 10 minutes. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months. To reheat, place pizzas in a 350 degrees F oven (175 degrees C) for 8 minutes.
10. 10 Assemble lahmacun: Drizzle pizzas with garlic sauce, top with shredded cabbage, and roll up to eat.

By lysis

Ingredients

• ✓ coriander seed
• broccoli and cheese flavored rice mix
• turkey sausage
• acorn squash
• apple
• monterey jack cheese

Instructions

1. 1 Prepare rice mix according to package directions; cover, and set aside.
2. 2 Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3. 3 In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4. 4 In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5. 5 Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

By drdede

Ingredients

• ✓ coriander seed
• olive oil
• oregano
• garlic
• fennel seed
• salt
• black pepper
• cayenne pepper
• pumpkin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
3. 3 Bake in the preheated oven until soft, about 30 minutes.

By ilka222

Ingredients

• ✓ coriander seed
• brown sugar
• lemon pepper seasoning
• salmon fillet
• butter
• white rice
• brown rice
• mango
• cilantro
• lemon peel

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
2. 2 Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
3. 3 Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
4. 4 Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
5. 5 Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

By Joanna

Ingredients

• ✓ coriander seed
• cumin seed
• rose bud
• red pepper flakes
• paprika
• cauliflower
• olive oil
• onion
• cilantro
• olive oil

Instructions

1. 1 Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
2. 2 Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
3. 3 Place cauliflower in a food processor; pulse into grains the size of rice.
4. 4 Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
5. 5 Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

By Buckwheat Queen

Ingredients

• ✓ coriander seed
• chickpea flour
• water
• chili powder
• cumin
• onion
• salt
• turmeric
• jalapeno pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
2. 2 Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

By Natasha

Ingredients

• ✓ coriander seed
• brown sugar
• soy sauce
• lime juice
• garlic
• ground ginger
• flank steak

Instructions

1. 1 Place flank steak in the freezer for 20 minutes.
2. 2 Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
3. 3 Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
5. 5 Lay steak slices in a single layer on the rack of the prepared broiler pan.
6. 6 Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

By BadLittleChef

Ingredients

• ✓ coriander seed
• red cabbage
• cane vinegar
• sugar
• black pepper
• salt
• thai chile

Instructions

1. 1 Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

By Allrecipes Member

Ingredients

• ✓ coriander seed
• canola oil
• cumin seed
• red onion
• garlic
• chickpea
• water
• red potato
• cilantro
• salt
• black pepper
• tomato

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
2. 2 Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
3. 3 Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

By Anniesails

Ingredients

• ✓ coriander seed
• cumin seed
• fennel seed
• ground lamb
• harissa paste
• garlic
• salt
• paprika

Instructions

1. 1 Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
2. 2 Combine ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl; mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can infuse meat.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
5. 5 Roast meatballs in the preheated oven until centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

By LauraF

Ingredients

• ✓ coriander seed
• ground chicken
• bread crumb
• green onion
• cilantro
• sweet chili sauce
• lemon juice
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ coriander seed
• black peppercorn
• cumin seed
• fennel seed
• barbecue sauce
• brown sugar
• irish stout beer
• sweet onion
• garlic
• paprika
• salt
• chili powder
• pork butt roast

Instructions

1. 1 Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
2. 2 Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
3. 3 Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
4. 4 Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

By JuneBug

Ingredients

• ✓ coriander seed
• acorn squash
• butter
• onion
• garlic
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.
3. 3 Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.
4. 4 Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.

By jen

Ingredients

• ✓ coriander seed
• white fish
• salt
• coconut
• kashmiri chile
• garlic
• peppercorn
• turmeric
• kokum

Instructions

1. 1 Season fish pieces with salt.
2. 2 Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
3. 3 Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

By Louella

Ingredients

• ✓ coriander seed
• star anise
• cardamom pod
• olive oil
• fennel
• onion
• leek
• salt
• white wine
• vegetable broth

Instructions

1. 1 Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
2. 2 Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

By barbara

Ingredients

• ✓ coriander seed
• pita bread
• tomato sauce
• black olive
• pimento pepper
• tomato
• mozzarella cheese
• blue cheese
• basil
• oregano

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
3. 3 Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.

By DENVERCHERYL

Ingredients

• ✓ coriander seed
• olive oil
• soy sauce
• lemon juice
• parsley
• rosemary
• thyme
• lemon
• garlic
• pork chop

Instructions

1. 1 Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, coriander, lemon zest, and garlic together in a shallow dish. Add pork chops; toss to evenly coat. Cover the dish with plastic wrap; marinate in the refrigerator, at least 1 hour, flipping halfway through.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chops from marinade and shake off excess. Discard remaining marinade.
4. 4 Place chops on the preheated grill; reduce grill temperature to medium. Cook chops until no longer pink in centers, about 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C). Rest before serving, 5 minutes.

By Emily_Nowlan

Ingredients

• ✓ coriander seed
• water
• kosher salt
• parsley
• black peppercorn
• mustard seed
• garlic powder
• bay leaf
• buttermilk
• turkey
• butter

Instructions

1. 1 Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.
2. 2 Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
3. 3 Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub butter over the skin and let sit for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Cook turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees F (74 degrees C), about 3 hours.

By Soup Loving Nicole

Ingredients

• ✓ coriander seed
• yogurt
• cayenne pepper
• garlic
• ginger root
• cilantro
• cumin
• salt
• turmeric
• salmon fillet

Instructions

1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
2. 2 Preheat the broiler. Lightly grease a baking pan.
3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn

Ingredients

• ✓ coriander seed
• caper
• garlic
• olive oil
• lemon
• black pepper
• halloumi cheese
• olive oil
• cilantro leaf
• salt
• black pepper

Instructions

1. 1 Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
2. 2 Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Brush the halloumi slices with the remaining 1 tablespoon olive oil.
5. 5 Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
6. 6 Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.

By cheesemite

Ingredients

• ✓ coriander seed
• salt
• caraway seed
• sage
• fennel seed
• rosemary
• paprika
• garlic powder
• all-purpose flour
• onion powder
• vegetable oil
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
3. 3 Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.

By Doc Simonson

Ingredients

• ✓ coriander seed
• kabocha squash
• olive oil
• carrot
• parsnip
• salt
• black pepper
• leek
• vegetable stock
• basil
• water
• heavy cream

Instructions

1. 1 Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
2. 2 Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
3. 3 Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
4. 4 Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

By Parker Whittle

Ingredients

• ✓ coriander seed
• garlic
• green onion
• ginger root
• peanut
• lemon juice
• honey
• soy sauce
• red pepper flake
• chicken broth
• butter
• pork tenderloin
• skewer

Instructions

1. 1 In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
2. 2 Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
3. 3 Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
4. 4 Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

By Debbie

Ingredients

• ✓ coriander seed
• olive oil
• onion
• lamb
• cumin
• ginger
• cinnamon
• salt
• black pepper
• pear
• raisin
• almond

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.
2. 2 Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.
3. 3 Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.

By MAX BOSIO

Ingredients

• ✓ coriander seed
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• cinnamon stick
• green cardamom
• bay leaf
• clove
• red pepper flake
• black peppercorn

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ coriander seed
• prawn
• sea salt
• coconut
• kashmiri chile pepper
• garlic
• peppercorn
• vegetable oil
• onion
• turmeric
• water
• okra
• kokum

Instructions

1. 1 Season prawns with sea salt.
2. 2 Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
3. 3 Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
4. 4 Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

By Louella

Ingredients

• ✓ coriander seed
• beef brisket
• water
• white sugar
• kosher salt
• garlic
• curing salt
• ice cube
• black peppercorn
• mustard seed
• red pepper flake
• clove
• ginger
• bay leaf

Instructions

1. 1 Trim off fat cap of brisket; poke some holes in meat with a paring knife.
2. 2 Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
3. 3 Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip brisket every 24 hours.
4. 4 After brining, pull brisket out of the container and rinse under cold water.
5. 5 Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
6. 6 Use 1/2 of the spice mixture to coat brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
7. 7 Remove from sous vide, cut open the bag, and brisket set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat brisket.
8. 8 Place a wire rack in the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
9. 9 Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

By Norm Walker