The Berbers, known for their carpet weaving art, live in the Atlas Mountains (Morocco). They season lamb and other meat with this strong paste of typical North African spices.
Fenugreek is a seed with a pleasant bitter flavor you can find it in Indian and Arabic stores as well as in health food stores. I have used this marinade with very good results on tuna, pork fisherman and sirloin steak. Spread the marinade on fish, meat, poultry, or frutti di mare and marinate everything together covered in the refrigerator for 8 hours. The mixture is quite fiery, so use sparingly.
Grind ginger, garlic, onions, bell pepper, coriander, paprika, fenugreek, chili flakes, cardamom, cloves, new spice, cinnamon, and salt in a hand blender to a coarse paste. Add honey, oil and juice of one lemon, or blend all ingredients at once to a smooth paste. Season to taste and, if necessary, add a little chili flakes or salt. Covered, this marinade will keep in the refrigerator for 1 week.
Makes about 375 ml, for 1-1 1/2 kg of frutti di mare, poultry, fish, or meat.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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