Imported from Instagram

Homemade Meat Masala Powder

Name: Homemade Meat Masala Powder
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: South Asian
Ingredients: Coriander seeds (Amount not visible in the source); Cumin seeds (Amount not visible in the source); Dry red chilies (Amount not visible in the source); Black pepper (Amount not visible in the source); Green cardamom (Amount not visible in the source); Black cardamom (Amount not visible in the source; identification based on repeated OCR references to cardamom); Cinnamon (Amount not visible in the source); Dry ginger (Amount not visible in the source; OCR also showed “Ginger”); Mace (Amount not visible in the source); Cloves (Amount not visible in the source); Fennel seeds (Amount not visible in the source); Nutmeg (Amount not visible in the source); Bay leaves (Amount not visible in the source); Turmeric powder (Amount not visible in the source)

Recipe by Masaroor Waris Khan @chefmasaroor · Instagram

Imported by K Kampani on SeeMeCook

An aromatic homemade spice blend for mutton, lamb, and other meat curries. The spices are roasted to release their fragrance, ground into a powder, and stored for later use.

1 servings10 minSouth Asian

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Ingredients

Coriander seeds (Amount not visible in the source)
Cumin seeds (Amount not visible in the source)
Dry red chilies (Amount not visible in the source)
Black pepper (Amount not visible in the source)
Green cardamom (Amount not visible in the source)
Black cardamom (Amount not visible in the source; identification based on repeated OCR references to cardamom)
Cinnamon (Amount not visible in the source)
Dry ginger (Amount not visible in the source; OCR also showed “Ginger”)
Mace (Amount not visible in the source)
Cloves (Amount not visible in the source)
Fennel seeds (Amount not visible in the source)
Nutmeg (Amount not visible in the source)
Bay leaves (Amount not visible in the source)
Turmeric powder (Amount not visible in the source)

Steps

1
Combine the listed whole spices for the meat masala. The source does not specify exact quantities.
2
Roast the spices until they become fragrant. The source indicates that they should be roasted without burning, but does not provide a heat level or roasting time.
3
Transfer the roasted spices to a mixer or grinder and grind them into a powder.
4
Store the finished masala powder in an airtight container.
5
Use 1½ teaspoons of the masala powder per 1 kilogram of meat.

Notes

The OCR provides the ingredient names but no ingredient quantities. The transcript says the spice powder can be stored for approximately 2–3 months in an airtight container. Exact roasting temperature, duration, and total yield are not stated.