VJR the Burmese-Indian chef who taught me this recipe made the best samosas faster than anyone I have ever seen. This spice mix is used for mutton, pork, chicken, vegetables or beef and is not used with seafood.

• small handful cloves
• 1/2 c cumin
• 1-2 t hulled cardamom seeds
• small handful of star anise
• 1 T anise
• 1/2 c coriander seeds

Method:
Put all the spices in a dry pan and roast over the flame until the smell begins to come up and the spices are lightly toasted. Remove from heat and allow the spices to cool. Grind them into a powder in a spice blender.

The amounts given are not precise. Please feel free to adjust them according to your own taste.