This meat masala imparts a dark colour and a hot taste to all mutton curries. All the spices are dry roasted, allowed to cool and powdered.Saffron is added later as we don’t want to burn them. Usually these spice blend are added when curries are almost half done as they tend to make them bitter if added in early stage of cooking.
Servings: 120 g
Ingredients
- Â Saffron 5 g
- Cinnamon 50 g
- Black cardamom 12 g
- Star anise 12 g
- Stone Flower 12 g
- Cloves 12 g
- Cardamom 12 g
- Black pepper 12 g
- Cumin seeds 12 g
- Black pepper 12 g
- Cumin seeds 12 g
- Caraway seeds 12 g
- Poppy seeds 13 g
Directions
- Dry roast all the spices (except saffron), add safron and pound them to a powder.
