Recipe - Berber Marinade

1 SMALL ONION
2 SMALL CLOVES GARLIC
1 1" PIECE OF GINGER ROOT
2 teaspoon CRACKED BLACK PEPPERCORNS
1 teaspoon RED PEPPER FLAKES
1 teaspoon CORIANDER SEEDS
1 teaspoon CARDOMOM GRAINS
1 teaspoon FENUGREEK SEEDS OPTIONAL
1/8 teaspoon CINNAMON
1/8 teaspoon GROUND CLOVES
1/8 teaspoon GROUND ALLSPICE
1 tablespoon SALT OR TO TASTE
1/3 cup PAPRIKA
One half cup OLIVE OIL
1 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.

Posted to MMRecipes Digest V4 #142 by roy@indy.net (Roy) on May 22, 1997