Recipe of Berber Marinade - Food Recipes

-- Extracted from Meal-Master (tm) v8.05 --

Title: Berber Marinade
Categories : Sauces, Seasonings
Serving size: 1 Servings 1 ea SMALL ONION 1/8 ts CINNAMON 2 ea SMALL CLOVES GARLIC 1/8 ts GROUND CLOVES 1 ea 1" PIECE OF GINGER ROOT 1/8 ts GROUND ALLSPICE 2 ts CRACKED BLACK PEPPERCORNS 1 tb SALT OR TO TASTE 1 ts RED PEPPER FLAKES 1/3 c PAPRIKA 1 ts CORIANDER SEEDS 1/2 c OLIVE OIL 1 ts CARDOMOM GRAINS 1 ea JUICE OF ONE LEMON 1 ts FENUGREEK SEEDS - OPTIONAL 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. -----