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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from Cooking Light magazine. Use the pungent spice sparingly over roasted cauliflower or potatoes, mixed with olive oil to rub on lamb chops, or stirred into a basmati pilaf with onions and peas. Serving size 1/4 teaspoon. Ingredients:
2 tablespoons cumin seeds |
2 tablespoons coriander seeds |
2 tablespoons cardamom seeds |
2 tablespoons black peppercorns |
1 teaspoon whole cloves |
1 teaspoon grated whole nutmeg |
1 cinnamon stick, broken (2-inch) |
Directions:
1. Combine all ingredients in a spice or coffee grinder; process until finely ground.
2. Store in an airtight container.
3. Note: Freeze in an airtight container for up 6 months.
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