Almond Pistachio Saffron Curry Sauce Recipe - cooking recipe

Ingredients

1/2 cup raw unblanched almonds
1/2 cup shelled unsalted raw pistachio nut
2 tablespoons butter or 2 tablespoons mild vegetable oil
1 large sweet onion, peeled and grated
1/2 teaspoon ground coriander
1/4 teaspoon mace
1/2 teaspoon fresh ground white pepper
2 green cardamom pods, husked, and ground
1/2 teaspoon cayenne pepper
1 pinch nutmeg
1/2 teaspoon saffron thread, soaked in 2 tablespoons hot water
2 cups heavy cream
3/4 teaspoon salt (to taste)

Preparation

Heat a heavy 10-inch skillet over medium heat. Add almonds and pistachios and cook 8 to 10 minutes, stirring often. Let cool 5 minutes. Place in a food processor or heavy-duty blender and process until nuts are powdered. Set aside.
In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes.
Makes enough sauce for about 1-1/2 pounds of grilled meat or chicken breasts. Or simmer your favorite meatball recipe in the sauce for 15 minutes.