Lamb Cashew-Nut Curry
1/4 cup cashews
3 red chili peppers
1 tbsp. grated gingerroot
1 cup cold water
2 tsp. ground cinnamon
1/4 tsp. cardamom
1 tsp. cloves
2 garlic cloves
2 tbsp. poppyseed
1 tbsp. coriander seed
1 tsp. cumin seed
1/2 tsp. saffron
1/4 cup boiling water
6 tbsp. butter
1 cup onion, chopped
2 tsp. salt
1/2 cup plain yogurt
1 1/2 pounds lamb, cubed
1 tbsp. ground coriander
In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppyseed, 1 tbsp. coriander, and cumin. Blend again until smooth; set aside.
Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes.
Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbsp. coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Makes 5 servings.
Pistachio Saffron Curry Sauce Restaurant Style Recipe
1/2 cup raw unblanched almonds
1/2 cup shelled, unsalted raw pistachio nuts
2 Tbsp ghee
1 large onion, peeled and grated
1/2 tsp ground coriander
1/4 tsp mace
1/2 tsp freshly ground white pepper
2 green cardamom pods, husked, and ground
1/2 tsp cayenne pepper
1 pinch nutmeg
1/2 tsp saffron threads, soaked in 2 tablespoons hot water
2 cups heavy cream
3/4 tsp salt and black pepper, or to taste
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 ghee 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.
Use this smooth sauce to steam meat or chicken breasts.
One recipe will be enough for about 1-1/2 pounds of cooked meat or 1 lb. mixed
Almond or Badami Seera or
Pudding (Serves 5)
Ingredients: Blanch 20 Almonds by soaking them in warm water
1 cup: sooji or semolina
1 tsp: cardamom Powder
tsp: saffron Strands - crushed
10 blanched almonds chopped into
slivers or halved
1 tbsp warm milk
1 cup ghee
3/4 cup: sugar
3 cup: water
Rub and dissolve saffron in milk. Keep aside.
2. Dry and powder
blanched almonds. Saving 10 for garnishing.
3. Melt ghee in a large
4. Add semolina
Stir-fry for 2-3 minutes.
5. Add almond slivers. Stir-fry till golden
Take care to stir continuously.
7. Add water. Stir and cook.
sugar and cook further. Stirring gently.
9. When ghee starts to separate
from the dish. Add cardamom and saffron.
10. Stir. Place into serving dish.
11. Garnish with chopped almonds.