Curry Rub

A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipe if you like.

4 tsp. curry powder
1½ tsp. ground coriander
1½ tsp. sea salt
1 tsp. ground ginger
1 tsp. ground cumin
½ tsp. pepper, freshly cracked
½ tsp. sugar

In a small bowl, mix all ingredients.

Lamb would be a good choice for this Indian-style rub. Or try it on chicken and shrimp.

Makes 10 tsp.