A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipe if you like. Make sure to label and date the containers.
- Yield: Makes 10 teaspoons
Source: Everyday Food, July/August 2004
- 4 teaspoons curry powder
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons coarse salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground pepper
- 1/2 teaspoon sugar
In a small bowl, mix all ingredients. Lamb would be a good choice for this Indian-style rub. Or try it on chicken and shrimp.