Kashmiri Masala Blend
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | ml | ROBERTSONS Black Peppercorns 6 x 800g (1 tsp) |
| 5.00 | ml | ROBERTSONS Nutmeg 6 x 800g (1 tsp) |
| 5.00 | ml | cloves (1 tsp whole cloves) |
| 15.00 | ml | cumin seeds (1 Tbsp Black Cumin seeds) |
| 12.00 | pc | Cardamom pods, bruised |
| 1.00 | pc | Cinnamon sticks pc |
| 10.00 | ml | caraway seeds (2 tsp) |
Preparation
1. Split cardamom pods and break the cinnamon stick.
2. Heat a frying, then dry fry the spices except the nutmeg, tossing them continously until aromatic.
3. Remove the cardamom from the pods and grind all the spices to a fine powder.
4. Mix in the nutmeg.
This type of masala is great with prawn and lamb dishes OR use to flavouor rice, couscous and Moroccan stews called Tagines.
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