GB thxs for your ever positive comments .
Alix when I talk about ground nuts I normally refer to ground almonds and cashews. Although any nuts will do I consider these more neutral than peanuts. The blanched almonds and cashews also have a more neutral sweet taste that can blend in easily into any cuisine.
When you use nuts grind them as finely as you can and then stir them when you are sauting ingredients (a cup or so will make the gravy plenty thick and rich). Try this with lamb ( I normally make a gravy with yogurt and almonds and spices to pour over my roasted lamb) and you will not regret it.
Don't forget that adding yogurt, coconut milk, cream alongside nuts will make the gravy even thicker.
Alix when I talk about ground nuts I normally refer to ground almonds and cashews. Although any nuts will do I consider these more neutral than peanuts. The blanched almonds and cashews also have a more neutral sweet taste that can blend in easily into any cuisine.
When you use nuts grind them as finely as you can and then stir them when you are sauting ingredients (a cup or so will make the gravy plenty thick and rich). Try this with lamb ( I normally make a gravy with yogurt and almonds and spices to pour over my roasted lamb) and you will not regret it.
Don't forget that adding yogurt, coconut milk, cream alongside nuts will make the gravy even thicker.