1 sm Onion; finely chopped 1/8 ts Cinnamon
2 cl Garlic; minced 1/8 ts Ground cloves
1 Ginger piece (1"); minced 1/8 ts Ground allspice
2 ts Cracked black peppercorns 1 tb Salt; or to taste
1 ts Red pepper flakes 1/3 c Paprika
1 ts Coriander seeds 1/2 c Olive oil
1 ts Cardamom seeds 1 Lemon; juice of
1 ts Fenugreek seeds (optional)
Place onions, garlic, ginger, peppercorns, red pepper flakes,
coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt,
and paprika in a dry skillet. Cook over medium heat for 3 to 4
minutes, or until spices are lightly toasted and fragrant. Combine
roasted spices, olive oil, and lemon juice in blender and puree
until smooth. Spread paste on meat and marinate overnight.
Warning! A little of this spicy mix goes a long way. Makes enough
marinade for about 2 lb meat. (Pork, sirloin steak, tuna).
Note: Fenugreek is a rectangular seed found in Indian or Middle
Eastern grocery stores.
