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Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

Badam Diyea Mangsha (Beef in Rich Cashew Sauce) comes together with Vegetable Oil, Potatoes Peeled And Cut Into In Cubes, Bay Leaf, Whole Dried Red Chili, and Whole Cardamom Pods. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tbsp
• 3/4 lb
• 1
• 1
• 5
• 2
• 2
• 2 cup
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 2 tsp
• 1/4 tsp
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• Mild Onion Rings

Method (preview)

1. 1

   Heat 2tb oil in a pan over medium heat.

2. 2

   Fry the potatoes until they turn medium brown, 6 to 7 minutes.

3. 3

   Remove with a slotted spoon and set aside. (Omit this step for a lower-fat dish.)

4. 4

   Add 2 tablespoons oil to the pan and heat over medium low heat.

5. 5

   Fry bay leaf, red chili, cardamom, cinnamon, and cloves for a few seconds.

6. 6

   Add onion and fry until richly browned but not burnt, 18 to 20 minutes, stirring constantly.

7. 7

   Stir in ginger, garlic, green chili, turmeric, cumin, and sugar.

8. 8

   Add meat and water.

9. 9

   Lower the heat and simmer, covered, 30 minutes.

10. 10

    Add the potatoes and simmer, covered, until both meat and potatoes are tender, about 30 more minutes.

11. 11

    Turn heat very low.

12. 12

    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.

13. 13

    Decorate with onion rings and cilantro.