Ingredients
2 tablespoons cardamom seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
2 tablespoons black peppercorns
20 cloves
1 dried arbol chile stemmed, seeded and crumbled
1 (2 1/2-inch) cinnamon stick, broken in 1/2
1 teaspoon freshly grated nutmeg
Directions
Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat.
Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes.
Remove the mixture to a plate and spread out to cool for 5 minutes.
Once cool, add the toasted mixture and nutmeg into a spice grinder.
Process until a fine powder is formed, approximately 1 minute.
Use immediately or store in an airtight container for up to 1 month.
Notes
From http://www.foodnetwork.com/recipes/alton-brown/lamb-tikka-masala-recipe.html Have not yet tried - found this one on the internet and marked it for future reference.
