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kebab mix

The ultimate product for red meat garam masala!

Starting from clockwise:  2 cinnamon sticks, 1 teaspoon cardamom pods, 2 teaspoons cloves, 3 mace spears, 5 dried red chillies, 2 teaspoons coriander seeds, 2 bay leaves and 1 teaspoon saffron threads.

Add the cinnamon sticks to your bowl

Then add the cardamom pods

Then the cloves

Then add the mace spears or blades

And the dried red chillies

The coriander seeds

The bay leaves

And finally, the saffron threads

Here is your melange of kebab garam masala without the saffron. Place saffron in a separate container.

Storing your spices in the ubiquitous glass jar

Ready to be stored. A visual feast!

3 responses »

  1. Hi Ajoy,

    love your posts and videos. I have a question. In this recipe, do you mean Cinammon or Cassia Bark? I know the latter is more common in indian food and sometimes confused with the former. Thanks!

  2. So glad I found this site. I’ve been eating Indian and Sri Lankan food for years and have always felt the need to improve my dishes. I love the different Garam Masalas you provide and cant wait to make the Prawn Biryani.

    I do a dish called Masala Shrimp with Saffron Rice that we love and I look forward to trying it with a seafood directed GM. I now want to try this Kebab GM but I don’t see a Kebab recipe on you site. I’ve found an Indian Style Beef Kebab online so I’ll try that but I’d love to see what you’d prepare.



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