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Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

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Recipe

 

Yield

5 servings

Prep

30 min

Cook

90 min

Ready

120 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 tablespoons vegetable oil
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¾ pound potatoes
peeled and cut into 2-in cubes
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1 each bay leaves
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1 each hot chili peppers
whole dried
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5 each cardamom pods
whole
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2 inch cinnamon sticks
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2 each cloves, whole
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2 cups onions
finely chopped
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2 tablespoons ginger
peeled, minced fresh
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1 tablespoon garlic
minced
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1 teaspoon green chili peppers
seeded, chopped fresh (or to taste)
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½ teaspoon turmeric
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2 teaspoons cumin
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¼ teaspoon sugar
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2 pounds beef, filet mignon
**
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½ cup water
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2 tablespoons yogurt, plain
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1 tablespoon cashew nuts
or almonds, ground in a blender to a coarse powder
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½ teaspoon salt
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½ teaspoon garam masala
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1 x onions
rings (garnish)
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Ingredients

Amount Measure Ingredient Features
6E+1 ml vegetable oil
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340.2 g potatoes
peeled and cut into 2-in cubes
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1 each bay leaves
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1 each hot chili peppers
whole dried
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5 each cardamom pods
whole
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2 inch cinnamon sticks
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2 each cloves, whole
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473 ml onions
finely chopped
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3E+1 ml ginger
peeled, minced fresh
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15 ml garlic
minced
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5 ml green chili peppers
seeded, chopped fresh (or to taste)
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2.5 ml turmeric
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1E+1 ml cumin
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1.3 ml sugar
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907.2 g beef, filet mignon
**
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118 ml water
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3E+1 ml yogurt, plain
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15 ml cashew nuts
or almonds, ground in a blender to a coarse powder
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2.5 ml salt
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2.5 ml garam masala
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1 x onions
rings (garnish)
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 54142% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 355mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 109g
Vitamin A 0% Vitamin C 19%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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