Instructions: Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek seeds in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aroma. Grind to a fine powder.

Combine the onion, garlic, and cup of the water in a food processor or blender and puree until smooth. Add the roasted spice powder, chilies, cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to blend. Slowly add the remaining cup water, wine, and oil, and blend until smooth.

Serve sparingly as a condiment with grilled beef and poultry or add to soups and stews. Will keep for a couple of months, refrigerated.

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