SPICE RUB FOR LAMB

By BobD

Ingredients

• YIELD 1/2 CUP
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons yellow mustard seeds
• 1 teaspoon green or white cardamom pods
• 1 tablespoon kosher salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons hot red-pepper flakes
• 1 1/2 teaspoons grated nutmeg
• EQUIPMENT: an electric coffee/spice grinder

Details

Servings 1

Preparation

Step 1

Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes.

Cool, then finely grind with remaining ingredients in grinder.

COOKS NOTES:

Spice rub keeps in a sealed container in a cool, dark place 6 months.