BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 22 2011

Indian Spice Rub

2 tbs cumin seeds
2 tbs coriander seeds
2 tsp mustard seeds
2 tsp whole black peppercorns
1 tsp whole cloves
1/2 tsp crushed red pepper flakes
2 tbs ground turmeric

Heat a skillet over medium heat. Add cumin seeds, coriander, mustard, peppercorns, cloves and crushed red pepper. Toast 1 t 2 minutes, stirring occasionally. Remove from the heat, and let cool.

Transfer mixture to a spice grinder. Cover, and grind to a powder. In a small bowl, combine the ground spices, turmeric, and 1 tsp of salt.

Suggested meats: Chicken, pork, fish or lamb. Will keep in an airtight container for 1 month.