Total Calories: 12
1. Combine the coriander seeds, cumin seeds, peppercorns, and cardamom seeds in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until the spices are fragrant and just beginning to brown, about 3 minutes. Transfer to a bowl and let cool.
2. Place the toasted spices in a mortar and grind to a fine powder with the pestle. Or use a spice mill. Transfer to a bowl and mix in the dried ginger and salt (if using). Store in an airtight jar away from heat and light for up to 6 months.
Makes 1/2 cup enough for 4 pounds lamb
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