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This spicy paste is great on beef, game, lamb and pork. Allow 2-3 tbsp per 500g meat, or 1 tbsp for a steak. Rub it in, leave for 10 minutes or so, then whack on the grill. The mix can also be used as a condiment or dipping sauce, so put any left-over sauce on the table when you serve.
Makes: about 24 tbsp
This recipe was first published in July 2002.