Ingredients
- teaspoon paprika
- /2 teaspoons dried thyme
- /2 teaspoons dried basil
- /4 teaspoon cumin
- tablespoons curry powder
Instructions
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Step 1
Combine all the spices in a small bowl, giving them a gentle stir to blend evenly. I like to use a whisk to break up any clumps in the curry powder. Once mixed, generously coat your lamb or beef with the rub, pressing it into the meat so it adheres. For the deepest flavor, tuck the seasoned meat into a resealable bag and let it rest in the fridge for at least two hours, though overnight is even better. This dry rub works magic on a rack of lamb or a thick ribeye steak. I find that letting the spices meld with the meat enhances the savory profile considerably. If you're short on time, even a 30-minute rest will add noticeable flavor. Always bring the meat to room temperature before cooking for even doneness.
Chef's Tip
I always toast the cumin seeds and grind them fresh instead of using pre-ground powder—it releases a deeper, smokier aroma that makes all the difference. Just heat them in a dry pan for a minute until fragrant, then crush them in a mortar.
Storage Tips
Keep the spice rub in an airtight jar away from heat and light for up to six months. For pre-seasoned meat, store it in the fridge in a sealed bag and cook within 24 hours.
Variation Tips
For a spicier kick, add half a teaspoon of cayenne pepper or red pepper flakes. Swap the curry powder with garam masala for an aromatic twist, or use smoked paprika for a woodsy note. A teaspoon of garlic powder rounds out the savory profile nicely.