- 2 tablespoons olive oil
- 2 onions, diced
- 1 carrot, sliced
- 4 cloves garlic,chopped
- 1 apple, peeled and diced
- 1 tablespoon tomato paste
- 2 cups broth (your choice – chicken, beef, or vegetable)
- 1 tablespoon lemon juice
- 1 piece ginger root, (1″, slivered)
- 1 tablespoon flour
- 1 teaspoon black mustard seeds
- 1 teaspoon yellow mustard seeds
- 2 teaspoons cumin seeds
- 1 teaspoon fenugreek
- 1 teaspoon black peppercorns
- 4 cardamon pods, crushed
- 1 teaspoon coriander, ground
- 1 teaspoon ground tumeric
- 1 teaspoon honey
- 1 hot pepper, seeded or not
- Heat olive oil, saute seeds, fenugreek, pepper corns, hot peppers and cardamon for 3 or 4 minutes, shaking pan.
- Add onions, garlic, carrot, and apple, cook 5 more minutes.
- Add flour, tumeric, and coriander, cook another five minutes, stirring often.
- Add tomato paste, broth, lemon juice, honey and ginger root.
- Bring to a boil and simmer for one hour.
- Remove hot peppers and puree sauce in a blender until smooth.
- Serve over rice with an assortment of condiments including chutney, coconut, currants, chopped green or red pepper, chopped salted nuts, raisins.
1. I know it’s hard to get all the spices rounded up, but it’s worth the effort–even if you collect them hit or miss over a week or two.
2. It’s a good idea to have a mortar and pestle for cracking (not grinding) the cardamon pods and black pepper.
3. Have your items ready ahead of time for each stage of the process before boiling.
4. This sauce works a couple of ways. If you have pre-cooked chicken or lamb cubes, simmer the sauce, blend, then add the meat and reheat. Another way, which at our house we prefer, is to cook the meat in the sauce and do not blend. The second method requires the diner to watch out especially for the bits of seasoning (esp. the cracked black pepper).