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Vindaloo Paste

2 TB cayenne
4 TB cumin
2 TB turmeric
2 TB ground coriander
2 TB black pepper
2 TB hot mustard powder
2 TB salt
2 tsp ground ginger
1 tsp cinnamon
3/4 cup white vinegar
1/2 cup vegetable oil

Place all the spices and the salt in a mixing bowl and stir in the
vinegar. Keep blending with a spoon until a paste if formed.

Heat the oil in a sauce pan over medium-high heat and add the paste.
Reduce the heat immediately to low and stir steadily and vigorously,
scraping the bottom of the saucepan to make sure the spices do not
stick or burn. (Don't put your face ovr the pan, as the pungent
vapors from the spices will make your eyes water.)

Stir constantly for about 8 minutes, or until the spices have cooked
and mellowed and the oil is exuded from the mixture to the edges
of the pan. Set aside to cool.

When the mixture has cooled, spoon it into a jar, complete with
any oil, and cap tightly.

The paste will keep indefinitely in the refrigerator and, if the
jar has been sterilized, will keep for at least 6 months on the
shelf. Use 1 TB to every 1.5 pounds of meat (more if you like it


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