Ingredients
- 6 dried red chillies, soaked and drained
- 3 garlic cloves
- 2 tsp cumin seeds, toasted
- 1 tsp coriander seeds, toasted
- 1 tsp caraway seeds
- 2 tbsp tomato purée
- 4 tbsp olive oil
- Juice of ½ lemon
- 1 tsp salt
Method
- Toast cumin, coriander and caraway seeds in a dry pan.
- Blend all ingredients in a food processor until a smooth paste forms.
- Taste and adjust heat and seasoning.
- Transfer to a sterilised jar, top with a layer of olive oil.
- Refrigerate and use within 2 weeks — brilliant in tagines, with grilled meat or stirred into yogurt.