1/2 cup black pepper
6 tablespoon dark caraway seeds
2 1/2 tablespoon ground cinnamon
1/2 cup coriander
2 1/2 tablespoon ground cloves
2 tablespoon cardamom seeds
Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes.
NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses.
From How To Make Good Curries by Helen Lawson Copyright 1973
