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Curry-Mint Paste

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Categories: On the Grill
Type: Condiments

Use this as a last-minute rub before lamb, chicken, or pork go on the grill, or as a quick marinade.

Serves: Makes just over 1 cup

Ingredients:

  • 1/2 cup minced fresh mint leaves
  • 1/4 cup minced fresh cilantro leaves
  • 2 tablespoons curry powder
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon kosher salt

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Directions:

  1. Combine all the ingredients in a small bowl or, if you prefer a finer paste, mash in a mortar and pestle. This will last, covered and refrigerated, for 2-3 days.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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