Recipe

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• 1/4 cup unsalted cashews
• 3 dried hot red chilies
• 2 cinnamon sticks (1-inch long)
• 1 fresh ginger (1 inch cube )
• 1/4 tsp cardamom seed
• 3 whole cloves
• 2 cloves garlic, peeled
• 2 tbsp poppy seeds (white )
• 1 tbsp coriander seed
• 1 tsp cumin seed
• 1/2 tsp saffron thread
• 6 tbsp ghee or 6 tbsp butter or 6 tbsp butter
• 1 cup onion, chopped
• 2 tsp salt
• 1/2 cup plain yogurt
• 1 1/2 lbs lamb, cut into 2 cubes
• 2 tbsp coriander, finely chopped
• 1 tbsp lemon juice
• 1/4 cup boiling water
• 1 cup water, cold

• 1 To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
• 2 Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
• 3 Blend again until the mixture is completely pulverized.
• 4 Set the masala aside.
• 5 Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
• 6 In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
• 7 Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
• 8 Stir in the salt and the masala, then add the yoghurt.
• 9 Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
• 10 Add the lamb, turning it about with a spoon to coat the pieces evenly.
• 11 Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
• 12 Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
• 13 Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
• 14 To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.