Recipe - Badam Diyea Mangsha (Beef In Rich Cashew Sauce)

4 tablespoon Vegetable oil
Three fourths pound Potatoes (not Idaho baking)
peeled and cut into 2in
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 tablespoon Peeled, minced fresh ginger
1 tablespoon Minced garlic
1 teaspoon Seeded, chopped fresh green
chile (or to taste)
One half teaspoon Turmeric
2 teaspoon Ground cumin
One fourth teaspoon Sugar
2 pound Beef filet mignon, boneless
sirloin, boned TBone steak
New York Strip, or round
steak, or lamb leg or
shoulder steak, cut into
2x2x1inch cubes
One half cup Water
2 tablespoon Plain yogurt
1 tablespoon Raw cashews or almonds,
ground in a blender to a
coarse powder
One half teaspoon Salt
One half teaspoon 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 lowerfat 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