Ingredients
|
Quantity
|
Unsalted cashews
|
¼ cup
|
Dried hot red chillies
|
3
|
2” stick cinnamon
|
1 piece
|
1” cube fresh ginger
|
1 piece
|
Cardamom seeds
|
¼ tsp
|
Whole cloves
|
3
|
Large garlic cloves – peeled
|
2
|
Poppy seeds (white)
|
2 tbsp
|
Coriander seeds
|
1 tbsp
|
Cumin seeds
|
1 tsp
|
Saffron threads
|
½ tsp
|
Ghee or melted butter
|
6 tbsp
|
Chopped onion
|
1 cup
|
Salt
|
2 tsp
|
Unflavored yoghurt
|
½ cup
|
Lamb – cut into 2” cubes
|
1 ½ pounds
|
Finely chopped coriander
|
2 tbsp
|
Lemon juice
|
1 tbsp
|
Boiling water
|
1 tbsp
|
Cold water
|
1 cup
|
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.