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“Indian Pakistani spice mix for lamb, beef, chicken or even stuffed Jalapeno with tamarind paste! Vegetarian options as eggplant or lady fingers do rather well.”
READY IN:
30mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. dry roast only coriander and cumin seeds before grinding.
  2. COARSELY grind all the spices.
  3. mix together all the spices in their powdered form.
  4. bottle into air tight jars.
  5. use 2 tblsp per kilo of meat.

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