Meat Curry Powder

Meat Curry Powder

A warm, aromatic spice blend toasted and ground for seasoning beef, lamb, and other meat curries.

Total 15 min Makes 16 oz Calories 15/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This homemade curry powder combines toasted whole spices with ground turmeric and chile for a deep, earthy flavor base suited to beef, lamb, and goat curries. Dry-roasting the seeds before grinding intensifies their aroma and gives the blend a richer, less dusty taste than most store-bought versions. Keep a jar on hand for quick weeknight curries or slow-braised meat dishes.

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 3 tablespoons black peppercorns
  • 2 tablespoons fennel seeds
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon whole cloves
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick, broken into pieces
  • 4 dried bay leaves, crumbled
  • 1/4 cup ground turmeric
  • 2 tablespoons dried red chile flakes
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg

Method

  1. Set a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, peppercorns, fennel seeds, mustard seeds, and fenugreek seeds.

  2. Toast the seeds, shaking the skillet frequently, until fragrant and a shade darker, 3 to 4 minutes. Watch closely so they do not scorch.

  3. Add the cloves, green cardamom pods, black cardamom pods, cinnamon stick pieces, and bay leaves to the skillet. Toast 1 to 2 minutes more, until the mixture smells deeply aromatic.

  4. Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes.

  5. Transfer the cooled spices to a spice grinder or high-powered blender and grind to a fine powder, working in batches if needed.

  6. Sift the ground spices through a fine-mesh strainer into a bowl, discarding any coarse husks or fibrous bits left behind.

  7. Whisk in the turmeric, chile flakes, ground ginger, and nutmeg until evenly combined and uniform in color.

  8. Transfer the curry powder to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 3.9 (1)

Meat Curry Powder

This homemade curry powder combines toasted whole spices with ground turmeric and chile for a deep, earthy flavor base suited to beef, lamb, and goat curries. Dry-roasting the seeds before grinding intensifies their aroma and gives the blend a richer, less dusty taste than most store-bought versions. Keep a jar on hand for quick weeknight curries or slow-braised meat dishes.

15 min 16 oz 15 cal

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 3 tablespoons black peppercorns
  • 2 tablespoons fennel seeds
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon whole cloves
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick, broken into pieces
  • 4 dried bay leaves, crumbled
  • 1/4 cup ground turmeric
  • 2 tablespoons dried red chile flakes
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg

Method

  1. 1

    Set a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, peppercorns, fennel seeds, mustard seeds, and fenugreek seeds.

  2. 2

    Toast the seeds, shaking the skillet frequently, until fragrant and a shade darker, 3 to 4 minutes. Watch closely so they do not scorch.

  3. 3

    Add the cloves, green cardamom pods, black cardamom pods, cinnamon stick pieces, and bay leaves to the skillet. Toast 1 to 2 minutes more, until the mixture smells deeply aromatic.

  4. 4

    Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes.

  5. 5

    Transfer the cooled spices to a spice grinder or high-powered blender and grind to a fine powder, working in batches if needed.

  6. 6

    Sift the ground spices through a fine-mesh strainer into a bowl, discarding any coarse husks or fibrous bits left behind.

  7. 7

    Whisk in the turmeric, chile flakes, ground ginger, and nutmeg until evenly combined and uniform in color.

  8. 8

    Transfer the curry powder to an airtight jar and store in a cool, dark place for up to 6 months.