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Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

  • 5servings
  • 120minutes
  • 541calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons vegetable oil

  2. 3/4 pound potatoes peeled and cut into 2-in cubes

  3. 1 each bay leaf

  4. 1 each chili pepper whole dried

  5. 5 each cardamom pods whole

  6. 2 inch cinnamon stick

  7. 2 each cloves, whole

  8. 2 cups onions finely chopped

  9. 2 tablespoons ginger peeled, minced fresh

  10. 1 tablespoon garlic minced

  11. 1 teaspoon green chili pepper seeded, chopped fresh (or to taste)

  12. 1/2 teaspoon turmeric

  13. 2 teaspoons cumin

  14. 1/4 teaspoon sugar

  15. 2 pounds beef, filet mignon **

  16. 1/2 cup water

  17. 2 tablespoons yogurt, plain

  18. 1 tablespoon cashew nuts or almonds, ground in a blender to a coarse powder

  19. 1/2 teaspoon salt

  20. 1/2 teaspoon garam masala

  21. 1 x onion rings (garnish)*

Instructions Jump to Ingredients ↑

  1. **OR boneless sirloin, boned T-Bone steak, New York Strip, or round steak, or lamb leg or shoulder steak, cut into 2x2x1inch cubes 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.

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