Roast potatoes really do complete a Christmas dinner, and although perfectly roasted potatoes with just a little salt can’t be beaten, I love this spiced version with my Afghani blend of black peppercorns, coriander and cumin seeds, together with the thyme-like flavour of ajwain seeds. The tart, sourness of tamarind is balanced by sweet brown sugar and the mineral nature of Himalayan pink salt. These make a lovely side to my Kashmiri-style roast lamb shanks recipe.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in