Ingredients
- 2 garlic (cloves)
- 1 cardamon seeds
- 1 gingerroot (fresh)
- 60 ml boiling water
- 32 gr blanched almonds
- 30 ml vegetable oil
- 9 gr poppy seeds
- 3 gr black peppercorns
- 2 gr cumin seeds
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool. Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.
