Ingredients
The Meat:
2lbs beef
2 lbs mutton or lamb
2lbs pork belly or very fatty pork
Spice Mix:
2 Tablespoons plus 2 teaspoons coriander, toasted and ground fine
2 Tablespoons salt
1 Tablespoon ground black pepper
2 teaspoons ground allspice
2 teaspoons garam masala
2 teaspoons sugar
3/4 teaspoon ground cloves
1 teaspoon nutmeg
1/2 cup Malt vinegar
In a hot pan singe the coriander very lightly and then grind into powder. Add the other dry spices, mix, and bag.
Preparation
Hand this spice mixture to your butcher, ask him (or her?) to use lamb or pork casings, and to make into continuous coils, not links. No string. This is a fine grind. Many are coarser.
