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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I use this in my Rogan Josh (Kashmiri Lamb Curry). Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used. Ingredients:
2 tablespoons cumin seeds |
2 tablespoons fennel seeds |
1 tablespoon cardamom seed (measure after removing from pods) |
1 teaspoon nigella seeds (kalonji seeds) |
1 teaspoon whole black peppercorn |
2 cinnamon sticks (5cm pieces) |
1/2 teaspoon whole cloves |
1 nutmeg, grated |
Directions:
1. Heat a small, heavy-based frying pan over medium-hot heat.
2. Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
3. Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
4. Add nutmeg and store in an airtight container.
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