Am trying out Chef Ammar’s Lamb Mandy with Rice tonight, but I didn’t buy his Mandy Spice Mix when I got his Bukhari and Kabsah spice mixes the other day, so I had to make my own. I found a few seemingly highly rated recipes online, and scaled it up to make 1 cup, with a few tweaks here and there.
Can’t wait to start cooking!
Mandy Spice Mix
Makes 1 cup
- 6 tablespoons green cardamom pods (buah pelaga)
- 6 tablespoons cloves (cengkih)
- 6 teaspoons black peppercorns
- 12 bay leaves
- 4 1/2 teaspoons ground nutmeg
- 3 teaspoons galangal (lengkuas) powder OR ginger powder
In a skillet, toast the spices over medium heat until fragrant, taking care not to let the spices burn, 3 to 5 minutes. Remove from heat.
In a grinder, finely grind the toasted spices together with the bay leaves. Sift the ground spices with a sieve. If there is a lot of coarse residue, re-toast in the skillet, and grind. You will end up with a finely ground spice mix with no coarse leftovers if all the spices are well toasted.
Add the ground nutmeg and galangal powder, and stir to blend.
Store in a small airtight jar.