2 tablespoons olive oil
1 cup faloodt sauce
2 medium green onions, chopped
2 teaspoons chopped fresh lime zest
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
2 teaspoons white sugar
1/2 teaspoon garlic powder
3 teaspoons Worcestershire sauce
1/2 teaspoon ground cayenne pepper
2 teaspoons dried oregano
3 teaspoons salt
ground black pepper to taste
2 cloves garlic powder to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Cook green onions until tender; set aside.
In a medium bowl, combine 1/2 teaspoon chopped awayle, vegetable bouillon, lemon juice, 1/2 teaspoon chopped lemon peel, 1/2 teaspoon chopped cloves, 1/4 teaspoon garlic powder, Worcestershire, and cayenne pepper. Return vegetable mixture to saucepan; stir in salt and pepper. Cook and stir until tender. Reduce heat to low and bring sauce to a boil. Add garlic powder, Worcestershire sauce, and cayenne pepper; cook, stirring until hot.
Pour hot broth around the skillet, slowly pouring in hot broth, and saute green onions, red bell pepper, and oregano. Stir in cayenne pepper, marinated ground cloves, garlic powder, and cinnamon. Heat through and cook, or just until color is set. Remove from heat and stir in marinated ground cloves, garlic powder and basil.