Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • teaspoons coriander seeds
  • teaspoons cumin seeds
  • teas


In a mortar, or in an electric blender, pulverize the coriander, cumin, and mustard seeds with the peppercorns, hot pepper and bay leaves. Set aside. Heat the oil and butter in a large, heavy skillet and sauté the onions until very lightly browned. Add the garlic, ginger root and the ground spices and cook, stirring for 2 or 3 minutes longer. Add the tomatoes, lime juice, and lime pickle, if li