Mother-in-law Masala is a traditional South African recipe (from Durban) for a classic spice blend that's typically used for lamb, mutton and venison based dishes. The full recipe is presented here and I hope you enjoy this classic South African version of: Mother-in-law Masala.
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This mother-in-law masala blend is from the South African Indian community of Durban and is essential to the flavour of many lamb, mutton, goat and venison dishes.
Begin with the mother-in-law masala spice blend. Place a heavy-based pan over medium heat. Working on at a time, toast the whole spices (black pepper, black mustard seeds, coriander seeds, fennel seeds, green cardamom seeds, cumin seeds and fenugreek seeds) toast each one in turn for 90 seconds to 2 minutes until aromatic. Turn out onto a plate and move on to prepare the next spice.
Allow the whole spices to cool then combine in a spice grinder (or work in batches in a coffee grinder) and render to a fine powder. Pass through a fine-meshed sieve to remove any fibrous bits then store in an air-tight container until needed).
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