Almond-Pistachio Saffron Curry Sauce



  1. 1/2 cup almonds raw un almonds
  2. 1/2 cup pistachio nuts
  3. 2 tablespoons vegetable oil
  4. 1 large onions peeled, grated
  5. 1/2 teaspoon coriander ground
  6. 1/4 teaspoon mace
  7. 1/2 teaspoon cayenne pepper
  8. 1 pinch nutmeg
  9. 2 cups heavy whipping cream


  1. Serve this smooth sauce on grilled meat or chicken breasts.
  2. One recipe will be enough for about 1 1/2 pounds of cooked meat.
  3. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes.
  4. Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes.
  5. Place in a blender or a food processor and reduce to a powder.
  6. Set aside.
  7. Heat butter in a heavy 2-quart saucepan over medium-high heat.
  8. Add onion and cook until lightly browned.
  9. Stir in spices and cook until fragrant, about 1 minute.
  10. Stir in saffron, cream, salt and powdered nuts.
  11. Bring to a boil, stirring constantly.
  12. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.