Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea SMALL ONION
2 ea SMALL CLOVES GARLIC
1 ea 1" PIECE OF GINGER ROOT
2 ts CRACKED BLACK PEPPERCORNS
1 ts RED PEPPER FLAKES
1 ts CORIANDER SEEDS
1 ts CARDOMOM GRAINS
1 ts FENUGREEK SEEDS - OPTIONAL
1/8 ts CINNAMON
1/8 ts GROUND CLOVES
1/8 ts GROUND ALLSPICE
1 tb SALT OR TO TASTE
1/3 c PAPRIKA
1/2 c OLIVE OIL
1 ea JUICE OF ONE LEMON

FINELY CHOP THE ONION. MINCE GARLIC AND GINGER. PLACE ONIONS, GARLIC,
GINGER, PEPPERCORNS, RED PEPPER FLAKES, CORIANDER, CARDOMOM,
FENUGREEK, CINNAMOM, 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 LBS. OF MEAT.
(PORK, SIRLOIN STEAK, TUNA). NOTE:: FENUGREEK IS A RECTANGULAR SEED
FOUND IN INDIAN OR MIDDLE EASTERN GROCERY STORES.

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