Almond Pistachio Saffron Curry Sauce Recipe

• 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)

1. 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.
2. 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.
3. 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.

unblanched almonds, pistachio nut, butter, sweet onion, ground coriander, mace, fresh ground white pepper, green cardamom pods, cayenne pepper, nutmeg, saffron thread, heavy cream, salt

Taken from www.food.com/recipe/almond-pistachio-saffron-curry-sauce-recipe-477649 (may not work)