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. From The Flavors of India, by Bharti Kirchner