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Meat Masala


This meat masala is my go-to blend when I want to make a proper, rich curry. It's a mix of whole spices like cinnamon, cumin, fennel, and coriander, gently toasted to bring out their aroma, then ground with turmeric, chili powder, and a pinch of nutmeg for that signature warmth.



A small handful of chana dal and uncooked rice also goes into the mix — a little trick that helps thicken curries while adding a subtle nutty depth.


Meat masala like this has deep roots in South Indian and Sri Lankan kitchens, where homemade blends are the norm and every family has their own version.



This is mine. It’s bold, earthy, slightly sweet, and made to elevate anything from chicken to lamb. Once you try it, you might just skip the store-bought stuff for good.


 

Ingredients:

(Make 1 Cup)

  • Cinnamon Stick, 1

  • Cumin Seeds, 3 TBSP

  • Fennel Seeds, 2.5 TBSP

  • Coriander Seeds, 5 TBSP

  • Black Peppercorns, 1/2 TBSP

  • White Peppercorns, 1/2 TBSP

  • Green Cardamons, 1/2 TBSP

  • Star Anise, 2

  • Cloves, 1/2 TSP

  • Bay Leaves, 3

  • Uncooked Rice, 1/2 TBSP

  • Chana Dal | Split Chickpea Lentils, 1 TBSP

  • Turmeric, 1 TBSP

  • Chili Powder, 5 TBSP

  • Nutmeg Freshly Grated, Pinch

 

Equipment:

  • Cast Iron Skillet / Pan

  • Spice Grinder

 

Directions:

  1. In a skillet over medium heat, add the ingredients (cinnamon thru' dal).

  2. Toast lightly until aromatic.

  3. Transfer into a spice grinder.

  4. Blitz until powder forms.

  5. Add in turmeric, chili powder and nutmeg.

  6. Give it a few pulses until well combined.

  7. Transfer into a sterilized mason jar.

  8. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer.


 

Recipe Video:



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