Lamb & Red Meat Garam Masala

Deep, earthy and peppery with warm cardamom-cinnamon aromatics, clove richness and a long savory finish.

This deeper masala is designed to stand up to richer foods. Browned onions and a moist braising base give the pepper and warm spices a savory foundation. A small late addition can refresh the aroma, but too much can make the finished sauce feel heavy.

Lamb curry, beef curry, kebabs, meatballs, burgers, braised beef, short ribs, grilled lamb chops, goat and hearty lentil-and-meat stews.

1 teaspoon per pound of food.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Brown mushrooms and onion in oil. Add 1 teaspoon masala, 2 cups cooked lentils and enough stock to make a light sauce. Simmer gently, then finish with lemon and parsley. Taste before adding more warm spice.

South Asian garam masalas vary by cook, region and dish; this is a purpose-specific version.

Garam masala background

Ingredient overview: Ground coriander, Ground cumin, Ground black pepper, Ground black cardamom, Ground cloves, Ground cinnamon, Ground bay leaf, Ground nutmeg, Ground mace, Amchur powder, Ground ginger.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

Choose an available size above to see the current price. The selected option identifies the size and package format offered.

Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Explore the original Garam Masala guide
• Explore Asian Flavors