29/04/2024
**Woodfire roasted Garam Masala**
Ingredients
10 black cardamom (remove pods after dry roasting and take only the seeds )
4 tablespoons whole black peppercorns
8 tablespoons cumin seeds
8 teaspoons green cardamom seeds (measure only after you have removed the pods after roasting)
6-7 (2 inch) cinnamon sticks
6-7 star Anise
4 teaspoons whole cloves
1/2 nutmeg
4 dash mace
2 bay leaves
Remember to divide the masalas into two halves:
The first part is garam masala, and the second part is aromatic masala.
For the aromatic masala: dry grind nutmeg, star anise, cinnamon, and mace separately and store it in a glass bottle and for about 1 kg of mutton or chicken just add about 1 tsp of this masala not more
In the small cast-iron frying pan, dry roast all the remaining mentioned ingredients separately until they start to darken and release their gorgeous fragrance. Be careful not to over cook and burn them – they don’t take long.
Extract the cardamom seeds and throw away the pods. Place all the warm roasted spices into a coffee grinder or grind by hand on the stone thats the best and blend in batches, until it turns into a semi coarse powder.
Within each household lies a cherished garam masala recipe, a culinary heirloom steeped in tradition. This particular blend, though elegantly simple, carries with it a profound history, handed down through generations of khansamas, from father to son. Today, I'm excited to pass this flavorful legacy on to you.
Aromatic masala should be added right at the end, when the dish is nearly ready, and the lid should be covered to allow the fragrance to be absorbed.
Garam masala should be added once the mutton is half way cooked.
