Berbere Marinade

• 1 small onions
• 2 cloves garlic peeled and minced
• 1 inch ginger root piece fresh
• 2 teaspoons black peppercorns cracked
• 1 teaspoon red pepper flakes or to taste
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom seeds
• 1 teaspoon fenugreek seeds optional
• 18 teaspoon cinnamon ground
• 18 teaspoon cloves ground
• 18 teaspoon allspice ground
• 1 tablespoon salt or to taste
• 13 cup paprika
• 1/2 cup olive oil
• 1 x lemon juice of

1. Finely chop onion.
2. Mince garlic and ginger.
3. Place onions, garlic, ginger, peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4 minutes, or until spices are lightly roasted and fragrant.
4. Combine roasted spice mixture, olive oil and lemon juice in blender and puree to smooth paste.
5. Spread paste on meat and marinate overnight.
6. WARNING: A little of this spicy mixture goes a long way!
7. Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak.

onions, garlic, fresh, black peppercorns cracked, red pepper, coriander seeds, cardamom seeds, fenugreek seeds optional, cinnamon ground, cloves ground, ground, salt, paprika, olive oil, lemon juice of

Taken from recipeland.com/recipe/v/berbere-marinade-5120 (may not work)