*  Exported from  MasterCook  *
 
                NORTH: ALMOND PISTACHIO SAFFRON CURRY SAUCE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Indian                           Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      1/2   c            Raw unblanched almonds
      1/2   c            Shelled, unsalted raw
                         -pistachio nuts
    2       tb           Butter or mild vegetable oil
    1       lg           Onion, peeled and grated
      1/2   ts           Ground coriander
      1/4   ts           Mace
      1/2   ts           Freshly ground white pepper
    2                    Green cardamom pods, husked,
                         -ground
      1/2   ts           Cayenne pepper
    1       pn           Nutmeg
      1/2   ts           Saffron threads *
    2       c            Heavy cream
      3/4   ts           Salt, or to taste
 
   * soaked in 2 tablespoons hot water
   
   Serve this smooth sauce on grilled meat or chicken
   breasts. One recipe will be enough for about 1 1/2
   pounds of cooked meat. For an exotic twist on an old
   standby, simmer 1 1/2 Pounds of your favorite
   meatballs in it for 15 minutes.
   
   Combine almonds and pistachios in a 10-inch frying pan
   and dry-roast over medium heat for 8 to 10 minutes.
   Place in a blender or a food processor and reduce to a
   powder. Set aside.
   
   Heat butter in a heavy 2-quart saucepan over
   medium-high heat. Add onion and cook until lightly
   browned. Stir in spices and cook until fragrant, about
   1 minute. Stir in saffron, cream, salt and powdered
   nuts. Bring to a boil, stirring constantly. Reduce
   heat and simmer, stirring occasionally, until sauce is
   thick enough to coat the back of a spoon, 12 to 15
   minutes.
   
   Makes 2 1/2 cups.
   
   PER TABLESPOON: 70 calories, 1 g protein, 2 g
   carbohydrate, 7 g fat (3 g saturated), 18 mg
   cholesterol, 50 mg sodium, 0 g fiber,
   
   Laxmi Hiremath writing in the San Francisco Chronicle,
   6/24/92.
  
 
 
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