Schlesinger, this paste is wonderful with steaks or chicken. It also adds a husky note to veal chops. Rub four 8-ounce veal chops with the spice paste and refrigerate for 4 to 6 hours before grilling. Grill over hot coals until medium rare, about 4 minutes per side.
Ingredients
- 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
- ¼ cup olive oil
- 2 cloves garlic, peeled and minced
- 2 tablespoons minced oregano
- ¼ cup minced coriander
- Nutritional Information
Nutritional analysis per serving (2 servings)
384 calories; 33 grams fat; 4 grams saturated fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 17 grams dietary fiber; 1 gram sugars; 6 grams protein; 425 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3/4 cup
Preparation
- Combine all dry spices in a small cast-iron skillet. Dry-roast over medium-low heat until they begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a large bowl. Add the remaining ingredients. Mix well. Refrigerate in an airtight container for up to three days.
5 minutes
Dining and Cooking