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  Recipe Home » Indian » Badam Diyea Mangsha (Beef In Rich Cashew Sauc
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  Badam Diyea Mangsha (Beef In Rich Cashew Sauc
  Category: Indian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 297
Ingredients:
4 tbsp Vegetable oil
3/4 lb Potatoes (not Idaho baking) peeled and cut into 2-in cubes
1 Bay leaf
1 Whole dried red chili
5 Whole cardamom pods
2 Inch cinnamon stick
2 Whole cloves
2 cup Finely chopped onion
2 tbsp Peeled, minced fresh ginger
1 tbsp Minced garlic
1 tsp Seeded, chopped fresh green chile (or to taste)
1/2 tsp Turmeric
2 tsp Ground cumin
1/4 tsp Sugar
2 lb Beef filet mignon, boneless sirloin, boned T-Bone steak New York Strip, or round steak, or lamb leg or shoulder steak, cut into 2x2x1inch cubes
1/2 cup Water
2 tbsp Plain yogurt
1 tbsp Raw cashews or almonds, ground in a blender to a coarse powder
1/2 tsp Salt
1/2 tsp Garam masala
Mild onion rings (garnish)
Instructions:
1. Heat 2tb oil in a pan over medium heat. Fry the potatoes until
they turn medium brown, 6 to 7 minutes. Remove with a slotted spoon
and set aside. (Omit this step for a lower-fat dish.)

2. Add 2 tablespoons oil to the pan and heat over medium low heat.
Fry bay leaf, red chili, cardamom, cinnamon, and cloves for a few
seconds. Add onion and fry until richly browned but not burnt, 18 to
20 minutes, stirring constantly.

3. Stir in ginger, garlic, green chili, turmeric, cumin, and sugar.
Add meat and water. Lower the heat and simmer, covered, 30 minutes.
Add the potatoes and simmer, covered, until both meat and potatoes
are tender, about 30 more minutes. Turn heat very low. Blend in
yogurt, nuts, and salt and remove from heat. (Prolonged heating will
curdle the sauce, detracting from its appearance and texture.) Stir
in garam masala. Decorate with onion rings and cilantro.

From The Flavors of India, by Bharti Kirchner
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