Recipe - North: Almond Pistachio Saffron Curry Sauce

Stephen Ceideburg
One half cup Raw unblanched almonds
One half cup Shelled, unsalted raw
pistachio nuts
2 tablespoon Butter or mild vegetable oil
1 lg Onion, peeled and grated
One half teaspoon Ground coriander
One fourth teaspoon Mace
One half teaspoon Freshly ground white pepper
2 Green cardamom pods, husked,
ground
One half teaspoon Cayenne pepper
1 pn Nutmeg
One half teaspoon Saffron threads *
2 cup Heavy cream
Three fourths teaspoon 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 One half pounds of cooked meat. For an exotic twist on an
old standby, simmer 1 One half Pounds of your favorite meatballs in it for 15
minutes.

Combine almonds and pistachios in a 10inch frying pan and dryroast 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 2quart saucepan over mediumhigh 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini