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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I haven't tried this yet. Ingredients:
2 teaspoons cumin seeds |
4 whole cloves |
1/2 teaspoon cardamom seed |
1/2 teaspoon whole black peppercorn |
1/4 teaspoon whole allspice |
1 teaspoon fenugreek seeds |
1/2 cup dried onion flakes |
3 ounces new mexico red chilies, stemmed and seeded |
3 small long dried hot red chili peppers, seeded |
1/2 teaspoon ground ginger |
1/2 teaspoon freshly ground nutmeg |
1/4 teaspoon ground turmeric |
1 teaspoon garlic powder |
2 teaspoons salt |
1/2 cup salad oil or 1/2 cup peanut oil |
1/2 cup dry red wine |
1 teaspoon cayenne (to taste) |
Directions:
1. Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes
2. Do not burn or discolor the spices. Cool completely.
3. Combine the toasted spices and all the other ingredients, except the oil and wine, in a spice grinder or electric coffee grinder and grind in fine batches.
4. This may take a few minutes. Keep your face away from the machine, as it will release a very spicy aroma that may irritate your eyes or throat.
5. Place spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste.
6. Stir until thick and store in closed plastic container in the frig.
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