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| What You Need: |
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2 teaspoons cumin seeds
4 whole cloves
½ teaspoon cardamom seeds
½ teaspoon whole black peppercorns
¼ teaspoon whole allspice
1 teaspoon whole fenugreek seeds
½ cup dried onion flakes
3 ounces red New Mexican chilies, stemmed and seeded
3 small dried long hot red chilies, seeded
½ teaspoon ground ginger
½ teaspoon freshly ground nutmeg
¼ teaspoon ground turmeric
1 teaspoon garlic powder
2 teaspoons salt
½ cup salad or peanut oil
½ cup dry red wine
Cayenne pepper to taste
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| How To Cook: |
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1. Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat.
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2. Stir constantly until they release their fragrance, about 1 to 2 minutes. Do not burn or discolor the spices. Cool completely.
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3. Combine the toasted spices and all the other ingredients, except the oil and the wine, in a spice grinder or electric coffee grinder and grind fine in batches.
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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.
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5. Place the spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator.
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