Saffron And Cream Sauce

INGREDIENTS

⅛ teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee (Clarified butter) or butter
¾ cup cream
½ cup milk
½ teaspoon ground cardamom
½ teaspoon salt or to taste
½ teaspoon white pepper.

METHOD

Pound saffron in mortar and pestle, then dissolve in
boiling water. Put pistachios and almonds into
electric blender and
grind finely, or pound with mortar
and pestle. Heat ghee (Clarified butter) or butter in a small pan
and fry the ground nuts, stirring
constantly. Add saffron, cream, milk, cardamom,
salt and pepper and simmer,
stirring constantly, until sauce is thick.

Serve with kebabs or lamb chops

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