Basic Goan Meat Masala

Goan masala was traditionally ground at home as needed daily using a mortar and pestle type equipment. With a little prep, you can make this basic Goan meat masala at home and store it in an airtight jar. Keep it in the refrigerator to extend it freshness and it will last you months. This is a real time saver especially if you are going to cook Goans dishes from time to time.

What You’ll Need to Make Basic Goan Meat Masala

How to Make Basic Goan Meat Masala

You will need turmeric, cinnamon, cumin, cloves and optionally black pepper. With the exception of turmeric, use whole spices. Buy the whole spices in small quantities to ensure freshness.

Air dry the species or in place them in a warm oven. For reference, the Airdry feature on my toaster over defaults to 125F for 12 hours. If you are tempted to increase the temperature, be warned that cumin can burn easily, so be on the watch out for that.

Next, grind each of the whole spices separately in a coffee blender, wiping down the blender in between spices:

• 2 oz cinnamon sticks
• 1 oz cloves
• 5.5 tbsp cumin
• 5 tbsp turmeric powder
• 1/2 oz pepper corns (optional or a little less)

Mix the ground spices in the following proportions

• 7.5 tablespoons cinnamon powder
• 2 tbsp clove powder
• 4.5 tbsp cumin powder
• 5 tbsp turmeric powder
• 1/2 oz pepper corns (optional or a little less)

Put in a glass jar with a tight fitting lid and refrigerate for best flavor retention.