Wow this does smell very good. 

Is Ghanna still around I'd love to ask some questions about this recipe? Anyway I followed it to the book except I added some Paprika just about 15 minutes from time to turn it a rich dark red blood color. The smell is amazing already. I didn't grind the Garlic/Ginger/Onions. I opted for larger pieces to stop burning.

I'd say between this and CA's Spiced oil that it makes a huge difference later on in cooking. You perhaps don't notice its yield at first but compared to a dish without it there is little or no contest.