A perfect sauce to serve with the MUSTARD BROCCOLI. and as suggested in the Gunpowder book it would be a lovely accompaniment for any grilled meat, especially Lamb.
INGREDIENTS
2 tablespoons unsalted butter
2 garlic cloves, finely minced
2 teaspoons freshly grated ginger
500g tomatoes, diced
½ teaspoon ground fenugreek seeds
½ teaspoon cumin seeds
3 cloves
3 cardamom pods
¼ teaspoon freshly ground black pepper
A pinch of chile powder
¼ teaspoon freshly grated nutmeg
2-3 tablespoons heavy cream
1 teaspoon honey (optional)
salt
METHOD
Set a skillet over high heat and add 1 tablespoon of the butter. Once melted, add the garlic, ginger, and a pinch of salt and cook for a minute.
Fold the tomatoes and all the spices through. Cook over medium heat until the tomatoes have broken down and darkened in a color a little, about 5-10 minutes.
Spoon the mixture into a food processor or blender and puree until fairly smooth.
Press through a strainer, giving you a smooth sauce. Warm the sauce gently in a pot with the remaining tablespoon of butter. Once the butter is melted, swirl in the cream.
Let the sauce gently bubble away over medium-low heat for about 5 minutes until it has thickened and darkened further.
Season with salt and the honey, if needed, to taste.
Serve warm.
Original recipe Gunpowder
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