Indian Lamb Seasoning
Today I'm making rotisserie leg of lamb. Later we plan to chop up the leftovers and mix them with Patak's Roghan Josh curry sauce. So I looked up a recipe for Roghan Josh seasoning, on the assumption that such would work well with the sauce later. As the original is 1) rather spicy and 2) way more than I needed, I dropped the Kashmiri chilies (which we don't have anyhow), added a bit of onion powder, rearranged the proportions to my liking, and used amounts suitable to make enough masala to cover one leg of lamb.
Ingredients:
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ginger powder
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cardamom
1/4 teaspoon salt
pinch of black pepper
pinch of cayenne pepper
pinch of ground cinnamon
pinch of ground cloves
next time add a few grains asafoetida
Directions:
Measure all ingredients into a small bowl. Stir together, breaking up any lumps.
Sprinkle over meat. This recipe makes enough masala to coat one leg of lamb.
... I forgot to put in a tiny amount of asafoetida (aka hing). Hopefully that's in the Roghan Josh sauce. If you have some, add a few grains to the dry rub.
Ingredients:
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ginger powder
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cardamom
1/4 teaspoon salt
pinch of black pepper
pinch of cayenne pepper
pinch of ground cinnamon
pinch of ground cloves
next time add a few grains asafoetida
Directions:
Measure all ingredients into a small bowl. Stir together, breaking up any lumps.
Sprinkle over meat. This recipe makes enough masala to coat one leg of lamb.
... I forgot to put in a tiny amount of asafoetida (aka hing). Hopefully that's in the Roghan Josh sauce. If you have some, add a few grains to the dry rub.