This sauce is pale and creamy. It is used with vegetables, chicken, pork or lamb.
For a 4 person serving of chicken or lamb or 8 person vegetable accompaniment you need:
100ml ghee (clarified butter) or canola oil
10cm cinnamon sticks
10 green cardamom pods, bruised
1 large onion, quartered and finely sliced (optional, but good if you are using meat or chicken)
Optional: approximately 1,5 kg bone-in chicken or lamb
½ onion, finely chopped or grated
50ml finely chopped or grated fresh ginger
6 cloves garlic crushed
10ml chopped fresh green chillies
200ml vegetable stock or if you are adding the sauce to chicken or lamb use the relevant stock
100g ground almonds
Use a deep pan frying pan or saucepan.
Heat the ghee or oil and add the bay leaves, cardamom and cinnamon. Fry for a few seconds then add the sliced onion and fry for about 3 minutes.
If you are adding meat or chicken add the pieces and fry to lightly brown it.
Add the remaining onion and garlic and fry for 2-3 minutes, then add the remaining ingredients except the almonds.
For meat or poultry
Simmer until the meat is tender and cooked. Remove any large cinnamon sticks. Finally stir in the almonds. Taste the sauce. If necessary add salt and additional chilli if desired.
If no meat is added
simmer for about 8 minutes. Remove cinnamon sticks.
Stir in the almonds.
If you are using vegetables add them now and simmer (at this stage I transfer the vegetables to a microwaveable bowl, cover with the sauce, cover with wrap and microwave for 3 minutes or longer) until they are tender.
I like to sprinkle a few extra ground or toasted flaked almonds on top.