Almond-Pistachio Saffron Curry Sauce
raw un almonds
heavy whipping cream
Serve this smooth sauce on grilled meat or chicken breasts.
One recipe will be enough for about 1½ pounds of cooked meat.
For an exotic twist on an old standby, simmer 1½ 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.
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.