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Mother-in-law Masala
Mother-in-law Masala is a traditional South African recipe (from Durban) for a classic spice blend that's typically used for lamb, mutton and venison based dishes. The full recipe is presented here and I hope you enjoy this classic South African version of: Mother-in-law Masala.
prep time
30 minutes
cook time
150 minutes
Total Time:
180 minutes
Additional Time:
(+2 hours marinading)
Makes:
12
Rating: 
Tags : CurryChilli RecipesSpice RecipesSouth-africa Recipes
This mother-in-law masala blend is from the South African Indian community of Durban and is essential to the flavour of many lamb, mutton, goat and venison dishes.
Ingredients:
7 tbsp Kashmir chilli powder (Deggi Mirch)
3 tbsp cayenne pepper powder
1 tbsp piri-piri chillies
1 tbsp smoked paprika powder
1 tsp garlic powder
1 tsp ginger powder
1 tsp black pepper
1 tbsp black mustard seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp green cardamom pods (seeds extracted)
1 tsp cumin seeds
1 tsp fenugreek seeds
½ tsp grated nutmeg
3 bay leaves
3 tsp dried curry leaves
3 sticks cinnamon
2 star anise
4 cloves
Method:
Begin with the mother-in-law masala spice blend. Place a heavy-based pan over medium heat. Working on at a time, toast the whole spices (black pepper, black mustard seeds, coriander seeds, fennel seeds, green cardamom seeds, cumin seeds and fenugreek seeds) toast each one in turn for 90 seconds to 2 minutes until aromatic. Turn out onto a plate and move on to prepare the next spice.
Allow the whole spices to cool then combine in a spice grinder (or work in batches in a coffee grinder) and render to a fine powder. Pass through a fine-meshed sieve to remove any fibrous bits then store in an air-tight container until needed).
