1/4 c  Unsalted cashews
3    Dried hot red chilies
2    In piece of stick cinnamon
1    1 in cube fresh ginger
1/4 ts Cardamom seeds
3    Whole cloves
2    Large garlic cloves peeled
2 tb Poppy seed (white)
1 tb Coriander seeds
1 ts Cumin seeds
1/2 ts Saffron threads
6 tb Ghee (or melted butter)
1 c  Chopped onion
2 ts Salt
1/2 c  Unflavored yoghurt
1 1/2 lb Lamb cut into 2" cubes
2 tb Finely chopped coriander
1 tb Lemon juice
1/4 c  Boiling water
1 c  Cold water

To make the masala, combine the cashews, chilies,
ginger and the cold water and blend at high speed
for 1 minutes. Add the cinnamon, cardamom, cloves,
garlic, poppy seeds, coriander seeds and cumin. Blend
again until the mixture is completely pulverized. Set
the masala aside. Place the saffron in a small bowl,
pour in boiling water and let soak for at least 10
minutes. In a heavy skillet heat the ghee over
moderate heat until a drop of water flicked into it
sputters instantly. Add the onions and, stirring
constantly, fry for 7 or 8 minutes, until soft and
golden brown. Stir in the salt and the masala, then
add the yoghurt. Stirring occasionally, cook over
moderate heat until the ghee lightly films the
surface. Add the lamb, turning it about with a spoon
to coat the pieces evenly. Squeeze the saffron between
your fingers, thin stir it and its soaking liquid into
the skillet. Reduce the heat to low, cover tightly,
and cook for 20 minutes, turning the lamb cubes
over from time to time. 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. 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.