Modernist Muslim Curry

Tags: curry - dinner - keto - vegetarian - GF - GF vegetarian - GF curry -
GF dinner - GF curry - GF keto
Active Time: 2 hours
Passive Time: 30 minutes
Serves: 2

Delicious, rich, creamy, mild curry sauce

Modernist Cuisine at Home

• Ghee: 80 g
• Sweet onion: 220 g, thinly sliced or diced
  
  
• Ginger: 14 g, grated
• Garlic: 14 g, grated
  
  
• Black peppercorn: 4 g, toasted and ground
• Green cardamom seed: 4 g, toasted and ground
• Cinnamon stick: 4 g, toasted and ground
• Cumin seed: 4 g, toasted and ground
• Mace blade: 1.6 g, toasted and ground
• Nutmeg: 1.6 g, fresh grated
• Sugar: 8 g
  
  
• Heavy cream: 400 g
• Water: 120 g
  
  
• Butter: 32 g (unsalted)
• Lime juice: 8 g
• Saffron: 1.6 g

• I recommend peeling open fresh cardamom pods and discarding seeds that look brown and dry. The blackest, stickiest seeds will be the most flavorful. Yes this is a time-consuming effort
• You can probably get away with using a lot less saffron
• MC says to season with rose water at the end, but I'm not a big fan. I may give it another try on a test amount though
• MC recommends toasted spices in oven at 340F until golden and aromatic, 10-15min. I usually just use a dry pan though
• Goes well with tender lamb. You can pressure cook lamb stew meat or shank for ~40 min to get nice results
• You can toast and grind together the black peppercorn, green cardamom seed, cinnamon stick, cumin seeds, and mace blade

1. Sauté the onion in ghee over low/medium heat until translucent and lightly golden, about 10 minutes
2. Add ginger and garlic to onion, sauté a few minutes until fragrant
3. Add ground toasted spices, nutmeg, and sugar to the pan. Mix
4. Add heavy cream and water to pan. Mix thoroughly
5. Simmer for 30 minutes, then remove from heat
6. Whisk in butter, lime juice, and saffron until smooth
7. Season to taste and serve with protein of choice (~1 lb)