Name: Lamb Spice Rub
Cook time: 10 min
Total time: 10 min
Yield: Makes about 1/2 cup
Ingredients: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 2 teaspoon 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

Cooks' notes:

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

Recipe information

Total Time
10 min
Yield
Makes about 1/2 cup

Ingredients

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 teaspoon 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

Preparation

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.