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Badam Diyea Mangsha (Beef in Cashew Sauce)
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This recipe can be made with beef or lamb. It also calls for yogurt which you can leave out for anon-dairy version, though the texture will be very different. Still, with all those wonderful spices it will still taste great!

Serves: 4-6

Prep Time:
Cook Time:
Total Time:

East Indian/Chinese Meat Main Dish

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Ingredients

4 tbsp. vegetable oil
3/4 pounds potatoes, peeled and cubed
1 bay leaf
1 dried red chili, whole
5 cardamom pods
2-inch cinnamon stick
2 cloves, whole
2 cups chopped onion
2 tbsp. minced fresh ginger
1 tbsp. minced garlic
1 tsp. chopped green chili, seeded
1/2 tsp. turmeric
2 tsp. ground cumin
1/4 tsp. sugar
2 pounds beef or lamb steak, cut into 2-inch
1/2 cups water
2 tbsp. plain yogurt (curd)
1 tbsp. cashews or almonds, ground in a blender to a coarse powder
1/2 tsp. salt
1/2 tsp. garam masala

Directions

  1. Heat 2 tablespoons of oil in a skillet over medium heat. Fry the potatoes until they brown, about 6 minutes. Set aside on paper towels to drain excess oil
  2. Reduce heat to medium-low and add remaining oil to the skillet. Add bay leaf, red chili, cardamom, cinnamon, and cloves and stir. Add the onion and continue until well browned, about 15 minutes. Be careful not to burn onions and stir constantly.
  3. Mix in ginger, garlic, green chili, turmeric, cumin, sugar, meat and water. Reduce heat and simmer, covered, for 30 minutes.
  4. Add the potatoes and continue simmering, covered, until tender (about 30 minutes).
  5. Reduce heat to low and mix in the yogurt, nuts, and salt the remove from heat and mix in garam masala.

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