Meat Masala
Meat masala is a Keralan spice mix made for marinating meat, especially mutton. Coriander seed makes up most of the blend, with dried chillies and black pepper supplying heat, and cloves, cinnamon and cardamom adding warmth. Toasting the whole spices before grinding brings out their aroma. Use it dry as a rub, or stir it with oil into a paste that clings to the meat during a short or long marinade.
Instructions
Put the dried chillies, coriander seed, black peppercorns, cumin seed and mustard seed in a dry frying pan. Toast them, stirring or shaking the pan, until they smell fragrant.
Tip the toasted spices into a grinder or mortar and add the turmeric, cloves, cardamom seed and cinnamon. Grind everything together to a fine powder.
Spoon the powder into a glass jar and close it with a tight-fitting lid.
To use it, rub the dry powder over pieces of meat, or stir it with oil to make a paste that coats the meat more easily. Leave the meat to marinate for at least 20 minutes, or up to 2 hours, before cooking.
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