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  • Badam Diyea Mangsha (Beef In Rich Cashew Sauce)

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    Badam Diyea Mangsha (Beef In Rich Cashew Sauce)
    Servings: 5
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 Tbsp. Vegetable oil
    • 3/4 lb Potatoes (not Idaho baking) peeled and cut into 2-in cubes
    • 1 x Bay leaf
    • 1 whl dry red chili
    • 5 whl cardamom pods
    • 2 x Inch cinnamon stick
    • 2 whl cloves
    • 2 c. Finely minced onion
    • 2 Tbsp. Peeled, chopped fresh ginger
    • 1 Tbsp. Chopped garlic
    • 1 tsp Seeded, minced fresh green chile (or possibly to taste)
    • 1/2 tsp Turmeric
    • 2 tsp Grnd cumin
    • 1/4 tsp Sugar
    • 2 lb Beef filet mignon, boneless sirloin, boned Tablespoons-Bone steak New York Strip, or possibly round steak, or possibly lamb leg or possibly shoulder steak, cut into 2x2x1inch cubes
    • 1/2 c. Water
    • 2 Tbsp. Plain yogurt
    • 1 Tbsp. Raw cashews or possibly almonds, grnd in a blender to a coarse pwdr
    • 1/2 tsp Salt
    • 1/2 tsp Garam masala Mild onion rings (garnish)

    Directions

    1. 1. Heat 2tb oil in a pan over medium heat. Fry the potatoes till they turn medium brown, 6 to 7 min. Remove with a slotted spoon and set aside.
    2. (Omit this step for a lower-fat dish.)
    3. 2. Add in 2 Tbsp. oil to the pan and heat over medium low heat. Fry bay leaf, red chili, cardamom, cinnamon, and cloves for a few seconds. Add in onion and fry till richly browned but not burnt, 18 to 20 min, stirring constantly.
    4. 3. Stir in ginger, garlic, green chili, turmeric, cumin, and sugar. Add in meat and water. Lower the heat and simmer, covered, 30 min. Add in the potatoes and simmer, covered, till both meat and potatoes are tender, about 30 more min. 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.

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