KABAB MASALA -- SPICE MIX FOR PAKISTANI BARBECUE

KABAB MASALA

Roast or toast the ingredients as appropriate ere grinding. [Many seeds develop more fragrance if you do this.]
All measures are given for ground spices.
Volume, not weight.

Ten parts coriander.
Six parts cumin.
Six parts cayenne.
Six parts black pepper.
Three parts dry ginger.
Three parts cinnamon.
Three parts mace.
Two parts turmeric.
Two parts fennel.
One part clove.
One part green cardamom.

This can be rubbed on a fine fat murgee for roasting, but the best use is to mix it with minced lamb or goat. Do not get the berogha type of meat, there must be some fat in it! Two tablespoons of masala per pound of flesh.
Form it around skewers and grill it over charcoal.
Serve with vinegared onions.


Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.