Badam Diyea Mangsha (Beef In Rich Cashew Sauce) Recipe Recipe

Name: Badam Diyea Mangsha (Beef In Rich Cashew Sauce) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. Vegetable oil; 3/4 lb Potatoes (not Idaho baking) peeled and cut into 2-in cubes; 1 x Bay leaf; 1 whl dry red chili; 5 whl cardamom pods; 2 x Inch cinnamon stick; 2 whl cloves; 2 c. Finely minced onion; 2 Tbsp. Peeled, chopped fresh ginger; 1 Tbsp. Chopped garlic; 1 tsp Seeded, minced fresh green chile (or possibly to taste); 1/2 tsp Turmeric; 2 tsp Grnd cumin; 1/4 tsp Sugar; 2 lb Beef filet mignon, boneless sirloin, boned Tablespoons-Bone steak New York Strip, or possibly round steak, or possibly lamb leg or possibly shoulder steak, cut into 2x2x1inch cubes; 1/2 c. Water; 2 Tbsp. Plain yogurt; 1 Tbsp. Raw cashews or possibly almonds, grnd in a blender to a coarse pwdr; 1/2 tsp Salt; 1/2 tsp Garam masala Mild onion rings (garnish)

Servings: persons

4 Tbsp. Vegetable oil
3/4 lb Potatoes (not Idaho baking) peeled and cut into 2-in cubes
1 x Bay leaf
1 whl dry red chili
5 whl cardamom pods
2 x Inch cinnamon stick
2 whl cloves
2 c. Finely minced onion
2 Tbsp. Peeled, chopped fresh ginger
1 Tbsp. Chopped garlic
1 tsp Seeded, minced fresh green chile (or possibly to taste)
1/2 tsp Turmeric
2 tsp Grnd cumin
1/4 tsp Sugar
2 lb Beef filet mignon, boneless sirloin, boned Tablespoons-Bone steak New York Strip, or possibly round steak, or possibly lamb leg or possibly shoulder steak, cut into 2x2x1inch cubes
1/2 c. Water
2 Tbsp. Plain yogurt
1 Tbsp. Raw cashews or possibly almonds, grnd in a blender to a coarse pwdr
1/2 tsp Salt
1/2 tsp Garam masala Mild onion rings (garnish)

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

1035

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 4 Tbsp. Vegetable oil, 3/4 lb Potatoes (not Idaho baking) peeled and cut into 2-in cubes, 1 x Bay leaf, 1 whl dry red chili, and more.

Yes, Badam Diyea Mangsha (Beef In Rich Cashew Sauce) Recipe 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.

Badam Diyea Mangsha (Beef In Rich Cashew Sauce) Recipe

How did you like this recipe?

Frequently Asked Questions