I was following the recipe:
Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloveschillies, pepper) to a fine powder.
Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.
The spice paste was grey and along with the meat never lost this colour in the cooking process.
Any idea what I did wrong?