| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Berber | 1 | Servings | |
INGREDIENTS
| 1 | ts | Ground cardamon |
| 2 | ts | Cumin seeds |
| 1/2 | ts | Coriander seeds |
| 1/4 | ts | Ground cinnamon |
| 1/2 | ts | Black peppercorns |
| 1/2 | ts | Fenugreek seeds |
| 1 | sm | Onion; coarsely chopped |
| 4 | Garlic cloves; peeled | |
| 1 | c | Water |
| 14 | sm | Dried hot red chilies; such as piquins, seeds and stems removed |
| 1 | tb | Cayenne |
| 2 | tb | Paprika |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cloves |
| 3 | tb | Dry red wine |
| 3 | tb | Vegetable oil |
INSTRUCTIONS
Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder. Combine the onion, garlic, and « cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining « cup water, wine, and oil, and blend until smooth. Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08, 1998
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