Nepali Meat Masala


2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon dried garlic
1 tablespoon dried ginger
2 dried bay leaves
10 dried red chilies
1 tablespoon timur (Szechwan pepper)
1 tablespoon black peppercorn
1 tablespoon turmeric
5 cloves
5 cardamom pods
1 tablespoon grated nutmeg
1/4 teaspoon asafetida


On a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color.
Reserve on a dry sheet of paper to allow cooling.
Grind all roasted and other remaining spices into a fine powder.
Store in an air-tight container.