This recipe was taken from the Sundays at Mooswoods cookbook.

Ingredients:

2 tsp cumin seeds
4 whole cloves
3/4 tsp cardamon seeds, (open the pods to get at the seeds)
1/2 tsp whole black peppercorns
1/4 tsp whole allspice
1 tsp fenugreek seeds
1/2 tsp coriander seeds

8 - 10 small dried red chilies
1/2 tsp fresh grated ginger root
1/4 tsp tumeric
1 tsp salt
2 1/2 Tblsp Sweet paprika
1/8 tsp cinnamon
1/8 tsp grounad cloves

In a small frying pan, toast the cumin, whole cloves, cardamon, peppercorns, allspice, fenugreek and coriander for about 2 minutes over medium-low heat, stirring constantly. Remove the pan from the heat and let cool for about 5 minutes.

Discard the stems from the chilis then finely grind together the chilies and the toasted spices in a spice grinder or mortar and pestal. Mix in the remaining ingredients. Store in a well sealed container in the refrigerator.