2 tbsp. cumin powder
2 tbsp. curry powder
2 tbsp. sweet paprika
2 tbsp. coriander
2 tbsp. freshly grated black pepper
1 tbsp. cinnamon
1 tsp. salt
1/4 c. olive oil
2 cloves garlic, peeled and minced
2 tbsp. minced oregano (preferably fresh)
1/4 c. fresh minced coriander

Combine all dry spices in small skillet. Dry roast over medium-low heat until they begin to smoke but not burn, about 3-5 minutes. Transfer dry spices to large bowl. Add remaining ingredients; mix well. Refrigerate in airtight container for up to 3 days.

To use, rub paste on steak, chicken or veal chops. Refrigerate 4-6 hours before grilling.