1 bunch Fresh coriander leaves
1 tbsp Black peppercorns
1 tbsp Caraway seeds
4 Black cardamoms (or 8 green)
4 Dried chilies (or to taste)
1 Head of garlic
1/2 tbsp Salt
2 tbsp Fenugreek seeds
1 tbsp Tomato puree
1 Lemon
1 tbsp Sage
Olive oil


1- Grind the peppercorns, caraway, cardamom (whole if black, seeds only if green) and chilies.
2- Peel and crush the garlic cloves and mix with the ground spices, salt, sage, tomato puree and juice of the lemon.
3- Grind the fenugreek and cover with cold water in a small bowl.
4- Leave for approx. 30 mins, it will absorb much of the water, swell and become gelatinous.
5- Drain.
6- Mix in with the spices.
7- Chop the coriander and mix with the rest of the ingredients.
8- Blend in an electric mixer, adding oil as necessary to achieve consistency.