Amount
Ingredient
Preparation



4
tablespoons
vegetable oil





3/4
pound
potatoes

peeled and cut into 2-in cubes



1
each
bay leaf





1
each
chili pepper

whole dried



5
each
cardamom pods

whole



2
inch
cinnamon stick





2
each
cloves, whole





2
cups
onions

finely chopped



2
tablespoons
ginger

peeled, minced fresh



1
tablespoon
garlic

minced



1
teaspoon
green chili

seeded, chopped fresh (or to taste)



1/2
teaspoon
turmeric





2
teaspoons
cumin, gound





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
onion

rings (garnish)

 **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 2 minutes, stirring constantly.

3. Stir in ginger, garlic, green chili, turmeric, cumin, and sugar.  Add meat and water. Lower the heat and simmer, covered, 3  minutes. Add the potatoes and simmer, covered, until both meat and potatoes  are tender, about 3 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.