Mutton masala powder is your secret weapon, if you prefer a rich, spicy curry . This homemade spice blend complements the flavor of mutton, balances the heat, aroma and warmth. Making it at home ensures freshness and authenticity, elevating your dishes .
Components:
- 2 teaspoons coriander seeds
- 1 teaspoon cumin
- 1 teaspoon of fennel
- 1 teaspoon black pepper
- 4-5 cloves
- 2-3 green cardamoms
- 1 black cardamom
- 1-inch cinnamon stick
- 2 dry red chilies
- 1 teaspoon turmeric powder
- 1 tsp nutmeg (grated)
- 1 bay leaf
Method:
- Dry roasting the spices:
- Take a pan, Keep the flame on low heat .
- Dry roast all the whole spices like coriander, fennel, cumin, peppercorns, cloves, cardamom, cinnamon, red chilies, and bay leaves .
- Cool and grind:
- Allow roasted spices to cool down.
- With the use of a spice grinder, grind them into a fine powder.
- Mix other powders:
- Mix in turmeric , nutmeg and combine.
- Mix well to combine.
- Store properly:
- Store in an jar in a dry area. Stays fresh for 2 months.
How to use:
- For bold flavor ,add 2-3 tbsp to mutton curry or gravy .
- Can be used as a marinade for mutton fry or kebabs with curd, ginger paste ,garlic paste.
- For extra warmth, sprinkle a pinch into dal or vegetable curry .
Tip:
For a smoky restaurant-style flavor, roast the masala with a few drops of ghee instead of dry roasting.
