Ingredients:
2 Tsp Cumin Seed

4 Whole Cloves
1/2 Tsp Cardamom Seeds

1/2 Tsp Black Peppercorns
1/4 Tsp Whole Allspice

1 Tsp Whole Fenugreek Seeds
2 oz Dried Onion Flakes

3 Oz Red New Mexican Chiles -- Stemmed and Seeded
3 Small Dried Long Hot Red Chiles -- Seeded

1/2 Tsp Ground Ginger
1/2 Tsp Freshly Ground Nutmeg

1/4 Tsp Ground Turmeric
1 Tsp Garlic Powder

2 Tsp Salt
1/4 pnt Olive Oil

1/4 pnt Dry Red Wine
Cayenne to taste


Directions

Mix together the cumin, cloves, cardamom, black peppercorns, allspice and Fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes. Do not burn or discolour the seeds. Cool completely.
Combine the toasted spices and all the other ingredients except the oil and wine in a spice grinder or electric coffee grinder in several batches.

(I use an old coffee grinder) and grind to fine consistency. Place the spice blend in a bowl and add the oil and wine. Add cayenne to taste (Start with a small spoonful and add more as you become accustomed). I have actually used smoked chilli paste in this sauce instead of cayenne, very successfully! Stir until thick and store in a covered plastic container in the refrigerator.

Tastes great with Doro Wat (see here) and Injera or Teff bread (see here).