MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: MASALA II
  Categories: Spices, Condiments
       Yield: 14 / cup
       2 tb Ground cumin
   1 1/2 tb Ground coriander
   1 1/2 ts Ground cardamon
     1/2 ts Ground ginger
     1/2 ts Ground cinnamon
     1/4 ts Freshly ground black pepper
     1/4 ts Ground cloves
     1/4 ts Ground mace
     1/4 ts Ground nutmeg
   Combine all ingredients in a small bowl.  Transfer to an airtight jar
   and store in a cool dry place.  Makes 1/4 cup.  Great for use on
   lamb.  Liberal amounts of ginger and black pepper introduce the right
   amount of heat.
    Source: “Shelia Lukins All Around the World Cookbook”
   Masala is a blend of spices and herbs used primarily in Indian,
   caribbean, malaysian cooking.  In the US, we can get curry powder,
   which is just another form of masala (I've learned this in the 3
   years I've been here in
    South Africa).  You can mix your own or purchase from a spice shop
    carries Indian or Malay spices.  I rarely use prepackaged curry
    but it will work in the recipe.  I've included a couple of Masala
    here.  (If you can find someone selling DURBAN SPICES, you've found
    best Masala mixtures.)