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Active Time
10 min
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Total Time
10 min
Ingredients
Makes about 1/2 cup
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoon yellow mustard seeds
1 teaspoon green or white cardamom pods
1 tablespoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoons hot red-pepper flakes
1 1/2 teaspoons grated nutmeg
Equipment: an electric coffee/spice grinder
Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
Cooks' notes:
Spice rub keeps in a sealed container in a cool, dark place 6 months.
Leave a Review
Reviews (1)
Back to TopThis rub is spectacular. We used it on a butterflied leg of lamb and loved it.
wendyhob
Nashville, TN
7/27/2014