Masaman Curry Paste

Makes 1/2 cup.
(The recipe uses two Tablespoons, so you can halve this recipe. However it does keep a month in the fridge and its always good to make a double batch of the curry to freeze some.)
6 Tbsp coarsely chopped fresh ginger
3 Tbsp coarsely chopped garlic (10 to 12 cloves)
2 Tbsp ground cumin
2 Tbsp ground mace or nutmeg
1 Tbsp packed brown sugar
2 tsp grated lemon peel
2 tsp ground cinnamon
1/4 tsp cayenne
2 tsp paprika
2 tsp black pepper
2 tsp anchovy paste or 1 minced anchovy fillet
1 tsp turmeric
1 tsp ground cloves
Place all ingredients in food processor or blender; process until mixture forms dry paste.
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