RCI-SC.005.0028.001
Christmas Sauce
Original recipe site
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- of lamb2 lbs
- of almonds (scalded and peeled)2 lbs
- 2 tbsp
- 3 tbsp
- ¼ tbsp
- – 8 threads of saffron7 unit
- 1 unit
- 1 unit
Method
1
Cut the chicken and lamb into bite-sized pieces, removing excess fat and bone.
2
Toast the bread slices in a dry skillet until golden brown, then break into pieces and set aside.
3 minutes
3
Grind the scalded and peeled almonds into a fine powder using a mortar and pestle or food processor.
5 minutes
4
Steep the saffron threads in 2 tablespoons of warm water for 10 minutes to release their color and flavor.
10 minutes
5
Heat oil or butter in a large, heavy-bottomed pot over medium-high heat and add the chicken and lamb pieces.
5 minutes
6
Brown the meat on all sides, stirring occasionally, until no longer pink outside.
15 minutes
7
Add the ground almonds, toasted bread pieces, honey, sugar, cinnamon, and saffron with its soaking liquid to the pot.
2 minutes
8
Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pot.
2 minutes
9
Add enough water or broth to cover the meat halfway and season with salt to taste.
2 minutes
10
Reduce heat to low, cover the pot, and simmer gently until the meat is very tender and the sauce has thickened.
45 minutes
11
Taste and adjust seasonings as needed, then transfer to a serving dish and allow to rest for 5 minutes before serving.