Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

Title:
Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

Yield:
5 Servings

Categories:
Indian,
Meats,
Main
Dishes




Ingredients:





     4 tb 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 c  Finely chopped onion


     2 tb Peeled, minced fresh ginger


     1 tb Minced garlic


     1 ts Seeded, chopped fresh green


          -chile (or to taste)


   1/2 ts Turmeric


     2 ts Ground cumin


   1/4 ts 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 c  Water


     2 tb Plain yogurt


     1 tb Raw cashews or almonds,


          -ground in a blender to a


          -coarse powder


   1/2 ts Salt


   1/2 ts Garam masala


          Mild onion rings (garnish)






 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip