Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

Name: Badam Diyea Mangsha (Beef in Rich Cashew Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 3/4 pound potatoes peeled and cut into 2-in cubes; 1 each bay leaves; 1 each hot chili peppers whole dried; 5 each cardamom pods whole; 2 inch cinnamon sticks; 2 each cloves, whole; 2 cups onions finely chopped; 2 tablespoons ginger peeled, minced fresh; 1 tablespoon garlic minced; 1 teaspoon green chili peppers 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 onions rings (garnish)

Servings: persons

4 tablespoons vegetable oil
3/4 pound potatoes peeled and cut into 2-in cubes
1 each bay leaves
1 each hot chili peppers whole dried
5 each cardamom pods whole
2 inch cinnamon sticks
2 each cloves, whole
2 cups onions finely chopped
2 tablespoons ginger peeled, minced fresh
1 tablespoon garlic minced
1 teaspoon green chili peppers 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 onions rings (garnish)

1
**OR boneless sirloin, boned T-Bone steak, New York Strip, or round steak, or lamb leg or shoulder steak, cut into 2x2x1inch cubes 1.
2
Heat 2tb oil in a pan over medium heat.
3
Fry the potatoes until they turn medium brown, 6 to 7 minutes.
4
Remove with a slotted spoon and set aside.
5
(Omit this step for a lower-fat dish.)
6
2.
7
Add 2 tablespoons oil to the pan and heat over medium low heat.
8
Fry bay leaf, red chili, cardamom, cinnamon, and cloves for a few seconds.
9
Add onion and fry until richly browned but not burnt, 18 to 20 minutes, stirring constantly.
10
3.
11
Stir in ginger, garlic, green chili, turmeric, cumin, and sugar.
12
Add meat and water.
13
Lower the heat and simmer, covered, 30 minutes.
14
Add the potatoes and simmer, covered, until both meat and potatoes are tender, about 30 more minutes.
15
Turn heat very low.
16
Blend in yogurt, nuts, and salt and remove from heat.
17
(Prolonged heating will curdle the sauce, detracting from its appearance and texture.)
18
Stir in garam masala.
19
Decorate with onion rings and cilantro.

1005

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 3/4 pound potatoes peeled and cut into 2-in cubes, 1 each bay leaves, 1 each hot chili peppers whole dried, and more.

Yes, Badam Diyea Mangsha (Beef in Rich Cashew Sauce) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!