*This Indian spice blend brings wonderful flavor to any lamb, chicken or veggie dish.
Ingredients 1/4 cup coriander seeds 2 Tbsp cumin seeds 1 Tbsp black peppercorns 2 tsp cardamom pods Two 3-inch cinnamon sticks, broken into small pieces 1 tsp whole cloves 1 whole nutmeg
Instructions
Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely.
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
