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Badam diyea mangsha (beef in rich cashew sauce)
Artist: _ Yield: 5
Categories: Beef, Central Asian, Entrees, Indian, Meats Rating: no rating.
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Ingredients:
4 tbspVegetable oil
3/4 lbsPotatoes (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 cupFinely chopped onion
2 tbspPeeled, minced fresh ginger
1 tbspMinced garlic
1 tspSeeded, chopped fresh green
-chile (or to taste)
1/2 tspTurmeric
2 tspGround cumin
1/4 tspSugar
2 lbsBeef 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 cupWater
2 tbspPlain yogurt
1 tbspRaw cashews or almonds
-ground in a blender to a
-coarse powder
1/2 tspSalt
1/2 tspGaram masala
Mild onion rings (garnish)
Procedures:
1Heat 2tb oil in a pan over medium heat.
2Fry the potatoes until they turn medium brown, 6 to 7 minutes.
3Remove with a slotted spoon and set aside.
4(omit this step for a lower-fat dish).
5Add 2 tablespoons oil to the pan and heat over medium low heat.
6Fry bay leaf, red chili, cardamom, cinnamon, and cloves for a few seconds.
7Add onion and fry until richly browned but not burnt, 18 to 20 minutes, stirring constantly.
8Stir in ginger, garlic, green chili, turmeric, cumin, and sugar.
9Add meat and water.
10Lower the heat and simmer, covered, 30 minutes.
11Add the potatoes and simmer, covered, until both meat and potatoes are tender, about 30 more minutes.
12Turn heat very low.
13Blend in yogurt, nuts, and salt and remove from heat.
14(prolonged heating will curdle the sauce, detracting from its appearance and texture).
15Stir in garam masala.
16Decorate with onion rings and cilantro
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