Ingredients
- 5 cardamom pods (whole)
- 2 cinnamon stick
- 1 bay leaf
- 1 chili (whole dried red)
- 900 gr beef filet mignon
- 240 gr onion (finely chopped)
- 210 gr potatoes
- 120 ml water
- 60 ml vegetable oil
- 30 ml yogurt (plain)
- 30 ml oil to the (pan)
- 30 ml oil in a over hea fry the potatoes until they turn (pan)
- 8 gr cashews (raw)
- 8 gr garlic (minced)
- 4 gr cumin (ground)
- 1 gr sugar
- 1 gr salt
- 1 gr garam masala
- 1 gr turmeric
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
