Meat Masala
Meat masala is a spice mix used in Keralan cuisine, typically as a marinade for various types of meat, especially mutton. Meat masala can either be rubbed onto pieces of meat as a dry powder mix, or combined with oil to make a paste that more easily coats the meat. Once coated, the meat should be left to marinate for at least 20 minutes, but preferably up to 2 hours, before cooking.
Source and licence
"Meat Masala" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Meat_Masala, revision 4615172), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Meat_Masala&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615172
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 50 g whole dried chillies
- 100 g coriander seed
- 2 tbsp black peppercorn
- 1 tsp cumin seed
- 1 tsp mustard seed
- 1 tsp turmeric powder
- 12 cloves
- ¼ tsp cardamom seed
- 2 short pieces of cinnamon
Method
- Toast the chillies, coriander, peppercorn, cumin, and mustard in a frying pan.
- Grind all ingredients to a powder.
- Store in a glass jar with a tight-fitting lid.