This spice blend is made using 18 different ingredients, yes 18. It is a very versatile spice mix can be used for making slow cooked meat stews whether it is lamb, mutton, beef, or chicken.
8 tbsp coriander seeds
6 tbsp fennel seeds
4 tbsp cumin seeds
2 tbsp green cardamoms
2 tbsp carom seeds
4 tbsp cloves
8 black cardamom
2 sticks of cinnamon, 2-inches each
2 tbsp carom seeds
4 bay leaves
8 star anise
2 tbsp Kashmiri chilli powder
2 tbsp Deghi chilli powder
2 tbsp dry ginger powder
1 tbsp turmeric powder
½ tsp nutmeg powder
½ tsp mace powder
2½ tbsp ground Himalayan salt. If you don’t have Himalayan salt, use regular salt
1 Add the whole spices to a spice grinder and grind to a fine powder. If spice grinder cannot accommodate all whole spice, grind in batches.
2 Put the ground whole spices in a airtight container. To these ground spices, add all the powdered ingredients. Close the lid of the airtight container and shake to make sure all the spices are well mixed.
3 You will need about 4 tbsp of the spice mix to stew 2 lb of meat. Store the spice mix in the airtight container in a cool place. It will remain fresh for about 6 months. I like to store the spice mix in a refrigerator.
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