Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

Yields:	5 servings
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	Preparation	30 minutes
	Cooking	90 minutes
	Ready In	120 minutes

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Ingredients

4	tablespoons	vegetable oil
3/4	pound	potatoes	peeled and cut into 2-in cubes
1	each	bay leaf
1	each	chili pepper	whole dried
5	each	cardamom pods	whole
2	inch	cinnamon stick
2	each	cloves, whole
2	cups	onions	finely chopped
2	tablespoons	ginger	peeled, minced fresh
1	tablespoon	garlic	minced
1	teaspoon	green chili pepper	seeded, chopped fresh (or to taste)
1/2	teaspoon	turmeric
2	teaspoons	cumin
1/4	teaspoon	sugar
2	pounds	beef, filet mignon	**
1/2	cup	water
2	tablespoons	yogurt, plain
1	tablespoon	cashew nuts	or almonds, ground in a blender to a coarse powder
1/2	teaspoon	salt
1/2	teaspoon	garam masala
1	x	onion	rings (garnish)

Directions

**OR boneless sirloin, boned T-Bone steak, New York Strip, or round steak, or lamb leg or shoulder steak, cut into 2x2x1inch cubes 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.