I just love using a pestal and mortar to grind spices, especially the aroma when the warmed spices are released as they are pounded to make a masala.
Pictured about to be ground here is some coriander seeds, peppercorns, cumin, fennel and fenugreek seeds, mustard seeds and a few pieces of cinnamon bark.. later added to some garlic, chilli and ginger beaten to a paste and cooked with lamb, tomatoes, onion and a few other bits and pieces on a slow heat for a few hours and then you sit back and enjoy dinner.... yum :-)
