Mustard seed rub

1 servings

Ingredients

Quantity Ingredient
6 tablespoons GARAM MASALA; (OR THE FOLLOWING BLEND)
2 tablespoons FRESHLY GROUND PEPPER
2 tablespoons CORIANDER
1 tablespoon CARDAMOM
½ tablespoon CINNAMON
½ tablespoon CLOVES
1½ cup FIRMLY PACKED BROWN SUGAR
⅛ cup SALT
⅛ cup PAPRIKA
1 tablespoon MUSTARD SEEDS
1 tablespoon PASILLA OR ANCHO CHILES; (OR GROUND CHILE POWDER)
1 teaspoon GARLIC GRANULES
1 teaspoon GINGER
½ teaspoon CUMIN
½ teaspoon MARJARAM

Directions

THIS SPICY SWET AND NOT TOO HOT RUB TASTES GREAT ON BEEF OR CHICKEN. THE MUSTARD SEEDS AND MARJORAM ADD TEXTURE TO THE RUB AND HELP IT FORM A DELICIOUS CRUST ON THE MEAT. GARAM MASALA IS A BLEND OF SWEET SPICES USED FREQUENTLY IN EAST INDIAN COOKING YOU CAN FIND GARAM MASALA IN GOURMET FOOD STORES OR INDIAN MARKETS; IF YOU CAN MAKE YOUR OWN USING THE INGREDIENTS BELOW. FOR BEST RESULTS, GRIND YOUR SPICES FRESH.

PLACE GARAM MASALA SPICES INTO A DRY PAN AND ROAST OVER LOW HEAT UNTIL THEY BEGIN TO RELEASE THEIR AROMA. LET THE MIXTURE COOL. GRIND TO A COARSE TEXTURE IN A SPICE MILL. ADD TO OTHER INGREDIENTS IN A SEALABLE, AIRTIGHT CONTAINER OR FREEZER BAG, SHAKE AND TOSS INGREDIENTS UNTIL THOROUGHLY MIXED. YIELD: 2½ CUPS

Posted to bbq-digest by LTag106981@... on Jun 19, 1999, converted by MM_Buster v2.0l.

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