2000s Recipes + Menus
Lamb Spice Rub
Makes about1/2 cup
- Active time:10 min
- Start to finish:10 min
June 2009
- 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
-
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.
- We also have a Web-exclusive recipe using the leftover coriander seeds and cardamom pods.
- Keywords
- spices,
- lamb,
- paul grimes
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