Thrill Of The Grill' Spice Paste

• 2 tablespoons cumin powder
• 2 tablespoons curry powder
• 2 tablespoons sweet paprika
• 2 tablespoons coriander seed, cracked
• 2 tablespoons black peppercorns, cracked
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 cloves garlic, peeled and minced
• 2 tablespoons minced oregano
• 1/4 cup minced coriander

1. Combine all dry spices in a small cast-iron skillet.
2. Dry-roast over medium-low heat until they begin to smoke but not burn, about 3 to 5 minutes.
3. Transfer the roasted spices to a large bowl.
4. Add the remaining ingredients.
5. Mix well.
6. Refrigerate in an airtight container for up to three days.

cumin powder, curry powder, sweet paprika, coriander seed, black peppercorns, ground cinnamon, salt, olive oil, garlic, oregano, coriander

Taken from cooking.nytimes.com/recipes/6266 (may not work)