Lamb with Cashew-Nut Curry (Korma)

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Title: Lamb with Cashew-Nut Curry (Korma)
Categories: Ethnic, Lamb
Yield: 4 servings

1/4 c unsalted cashews 1/2 ts saffron threads
3 ea dried hot red chilies 6 tb ghee (or melted butter)
2 ea in piece of stick cinnamon 1 c chopped onion
1 ea 1 in cube fresh ginger 2 ts salt
1/4 ts cardamom seeds 1/2 c unflavored yoghurt
3 ea whole cloves 1 1/2 lb lamb cut into 2" cubes
2 ea large garlic cloves peeled 2 tb finely chopped coriander
2 tb poppy seed (white) 1 tb lemon juice
1 tb coriander seeds 1/4 c boiling water
1 ts cumin seeds 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.

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