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Measurements

Almond Pistachio Saffron Curry Sauce

Yield: 2 Servings

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 soaked in 2 tablespoons hot water
2 c Heavy cream
3/4 ts Salt, or to taste

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.

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,


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