Serves:

Ingredients:

1/2 c Black Pepper
6 tb Dark Caraway Seeds
2 1/2 tb Ground Cinnamon
1/2 c Coriander
2 1/2 tb Ground Cloves
2 tb Cardamom Seeds

Method:

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