Recipe Method

1. Toast the coriander and cumin seeds together until fragrant and leave to cool.
2. Crush in a mortar and pestle until the seeds split open and break up.
3. Place in a bowl, add all the rest of the ingredients and stir to combine.
4. Store in an airtight container for up to 2 months.
5. Pat the meat dry with a roller towel.
6. Brush the meat with a little vinegar or Worcestershire sauce.
7. Spoon the dry rub onto a saucer and press the meat into the spice. 
8. Make sure the spice covers all the meat.
9. Leave for at least an hour or overnight in the fridge.
10. Cook the meat to your liking, brushing with a little olive oil or butter as you cook.