Type what you have

Ingredients

• ✓ cumin seed
• orange juice
• vegetable oil
• steak seasoning
• lime juice
• oregano
• beef rib-eye steak

Instructions

1. 1 Heat cumin seeds in a small skillet over medium heat, stirring constantly, until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Stir in orange juice, vegetable oil, steak seasoning, lime juice, and oregano.
2. 2 Place steaks into a large resealable plastic bag; pour in orange juice marinade. Squeeze out air, seal bag, turn it over several times until steaks coated. Marinate in the refrigerator at least 30 minutes, or longer for extra flavor.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

By Michael Batt

Ingredients

• ✓ cumin seed
• water
• white rice
• salt
• olive oil

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
2. 2 Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

By NehaDillard

Ingredients

• ✓ cumin seed
• carrot
• carrot green tops
• olive oil
• orange juice
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
3. 3 Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
4. 4 Bake in the preheated oven until carrots are soft, about 45 minutes.

By Diana71

Ingredients

• ✓ cumin seed
• grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• garam masala
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ cumin seed
• pork shoulder roast
• molasses
• chili powder
• salt
• paprika
• coriander
• water
• barbecue sauce

Instructions

1. 1 Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
2. 2 Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.

By Lrekkerth

Ingredients

• ✓ cumin seed
• dill seed
• mustard seed
• chili powder
• paprika
• red pepper flake
• parsley
• thyme
• dill
• rosemary
• sage
• blue crab

Instructions

1. 1 Crush dill, mustard, and cumin seeds in a spice grinder, or with a mortar and pestle. Pour spices into a 5-gallon stockpot; add chili powder, paprika, red pepper flakes, parsley, thyme, dill, rosemary, and sage. Fill the pot 3/4 full with water; bring to a boil over high heat.
2. 2 Add crabs, cover, and boil until shells turn red and meat is opaque, about 20 minutes. Stir crabs occasionally as they boil to ensure even cooking.

By IMANKAY

Ingredients

• ✓ cumin seed
• butter
• sage
• black pepper
• pork loin roast
• olive oil
• fennel bulb
• orange juice
• red onion
• chicken stock
• balsamic vinegar
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
3. 3 Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
4. 4 Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
5. 5 Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
6. 6 Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
7. 7 Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

By Christine L

Ingredients

• ✓ cumin seed
• olive oil
• potato
• red onion
• garlic
• ginger root
• turmeric
• salt
• pepper
• coconut milk
• tomato puree
• parsley

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
2. 2 Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
3. 3 Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

By Achieng

Ingredients

• ✓ cumin seed
• new potato
• butter
• garlic
• brown sugar
• red wine
• lamb shoulder steak
• salt
• pepper
• vegetable oil
• spinach
• sour cream
• butter

Instructions

1. 1 Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
3. 3 Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
4. 4 Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

By Emma Jansen

Ingredients

• ✓ cumin seed
• olive oil
• red pepper flakes
• onion
• carrot
• celery
• garlic
• chicken broth
• chickpea
• kale
• salt
• black pepper
• parsley
• parmesan cheese

Instructions

1. 1 Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
2. 2 Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

By Linda

Ingredients

• ✓ cumin seed
• avocado oil
• brown onion
• black bean
• water
• tomato paste
• garlic
• onion
• mustard seed
• pasilla chile
• cinnamon stick
• cardamom
• oregano
• brown sugar
• epazote
• salt

Instructions

1. 1 Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.
2. 2 Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.
3. 3 Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.

By Cindi Rhodes

Ingredients

• ✓ cumin seed
• sweet potato
• olive oil
• salt
• black pepper
• cashew
• feta cheese
• spinach
• arugula
• watercress
• cilantro
• olive oil
• balsamic vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
3. 3 Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
4. 4 At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
5. 5 Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
6. 6 Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

By Melanie Booth

Ingredients

• ✓ cumin seed
• butter
• garlic
• paprika
• coriander seed
• butter
• turkey breast
• water
• bourbon whiskey
• black peppercorn
• clove
• bay leaf
• black tea
• sugar
• kosher salt
• orange
• water

Instructions

1. 1 Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
3. 3 Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
4. 4 Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
5. 5 Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

By Andy Bryan

Ingredients

• ✓ cumin seed
• angel hair pasta
• water
• tomato
• potato
• carrot
• onion
• ground beef
• olive oil
• black pepper
• salt-free seasoning blend
• italian seasoning
• paprika
• turmeric
• salt
• garlic
• cilantro

Instructions

1. 1 Place cilantro and garlic in the bowl of a food processor; pulse until finely chopped.
2. 2 Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Cool, 5 minutes. Grind into a powder using a spice grinder or a mortal and pestle.
3. 3 Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper; set spice mixture aside.
4. 4 Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in 1/2 spice mixture. Add onion; cook and stir until softened, about 5 minutes. Add carrots and potato; cook, covered, stirring occasionally, until slightly softened, about 5 minutes.
5. 5 Stir in tomatoes; bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining 1/2 spice mixture. Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes. Thin sauce with water if it seems too thick.
6. 6 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Serve sauce over pasta.

By MyHalwad

Ingredients

• ✓ cumin seed
• vegetable oil
• applewood chips
• apple juice
• ice cube
• lime
• lemon
• chicken wing
• salt
• white sugar
• bay leaf
• thyme
• rosemary
• ginger
• garlic
• onion
• water
• fennel seed
• mustard seed
• coriander seed
• black peppercorn

Instructions

1. 1 Combine peppercorns, coriander, mustard, fennel, and cumin in a mortar and pestle; crush until fragrant and just broken.
2. 2 Bring water to a boil in a saucepan. Add peppercorn-seed mixture, onion, garlic, ginger, rosemary, thyme, and bay leaves; bring back to a boil. Reduce heat to low; simmer until flavors meld, about 25 minutes. Cool brine, about 10 minutes.
3. 3 Pour 2 cups brine into a large 10-quart plastic container with a tight-fitting lid. Stir in sugar and salt until dissolved. Add chicken wings, lemon zest and juice, and lime zest and juice.
4. 4 Drop ice into the pot with the remaining brine to cool it down. Pour into the plastic container. Add enough apple juice to cover the wings. Stir well and seal container; refrigerate for 24 to 48 hours.
5. 5 Preheat smoker to 275 to 300 degrees F (135 to 150 degrees C) according to manufacturer's directions.
6. 6 Rinse wings under cold tap water; dry, unstacked, on wire racks. Place the racks into the smoker. Add applewood chips according to manufacturer's directions. Smoke until chicken develops a smoky flavor but is not fully cooked, about 25 minutes. Transfer wings to a tray and pat dry with paper towels.
7. 7 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wings, 8 to 10 at a time, until golden brown and crispy, 60 to 90 seconds.

By OxPatchReb

Ingredients

• ✓ cumin seed
• hot chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• cocoa powder
• chili powder
• brown sugar
• beef broth
• tomato paste
• coffee
• dark beer
• tomato
• beef sirloin
• ground beef
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. 2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. 3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

By ROBTX99

Ingredients

• ✓ cumin seed
• ✓ cumin seed
• queso fresco
• cilantro
• corn tortilla
• dark chocolate
• white sugar
• salt
• chicken broth
• garlic
• onion
• lard
• tomatillo
• tomato
• corn tortilla
• ancho chile
• guajillo chile
• chicken broth
• chicken broth
• chicken thigh
• anaheim pepper
• poblano pepper
• salt
• garlic
• onion
• lard

Instructions

1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Ingredients

• ✓ cumin seed
• hazelnut
• pomegranate seed
• cilantro
• parsley
• mint leaves
• apple
• lemon
• fennel
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• hanger steak
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coffee bean
• coriander seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Ingredients

• ✓ cumin seed
• water
• basmati rice
• green pea

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Ingredients

• ✓ cumin seed
• vegetable oil
• jasmine rice
• water
• salt

Instructions

1. 1 Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. 2 Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

By Manisha Pandit

Ingredients

• ✓ cumin seed
• water
• brown rice
• olive oil
• salt
• corn kernel
• cilantro

Instructions

1. 1 In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

By CLOUDSSUNRAIN

Ingredients

• ✓ cumin seed
• coriander 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

• ✓ cumin seed
• all-purpose flour
• baking soda
• baking powder
• white sugar
• milk
• oil

Instructions

1. 1 Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
2. 2 Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
3. 3 Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
4. 4 Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

By lj

Ingredients

• ✓ cumin seed
• canola oil
• red onion
• garlic
• coriander seed
• 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

• ✓ cumin seed
• coriander 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

• ✓ cumin seed
• black peppercorn
• fennel seed
• coriander 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

• ✓ cumin seed
• potato
• olive oil
• turmeric
• curry powder
• sea salt
• black pepper
• cilantro

Instructions

1. 1 Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. 2 Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

By Chef Brian Aragon

Ingredients

• ✓ cumin seed
• coconut oil
• red onion
• garlic
• green cabbage
• salt
• curry powder
• garam masala

Instructions

1. 1 Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and sauté for 1 minute. Stir in garlic and cumin seeds; cook and stir for 1 minute.
2. 2 Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ cumin seed
• moong dal
• olive oil
• turmeric
• kale
• chili powder
• salt
• water

Instructions

1. 1 Soak moong dal in water for 30 minutes. Drain.
2. 2 Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

By VegFoodlover

Ingredients

• ✓ cumin seed
• cauliflower
• potato
• olive oil
• tomato
• onion
• salt
• curry powder

Instructions

1. 1 Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
2. 2 Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

By vburrito