2 lbs of boned, trimmed leg of lamb cut into 1 1/2 inch cubes.
2/3 cup thick set plain yogurt
1 inch piece fresh ginger, grated
4 cloves garlic peeled and crushed
4 tbl ghee [clarified butter] or unsalted butter
2 medium/1 large onion finely chopped
Grind the following 4 ingredients:
2 tbl coriander seeds
8 to 10 cardomoms
10 to 12 whole black peppercorns
3-4 dried red chili peppers
Mix the 2 following ingredients with the above ground.
1 tsp Cinnamon
1 tsp ground Mace
3or4 tbl freshly chopped mint
1/2 cup ground almonds
1 1/4 cups warm water
1/2 tsp crushed Saffron strands
1 1/2 tsp salt
1/2 cup raw split Cashews
2/3 cup double whipping cream
1 tbs rosewater
Put meat, yogurt, ginger and garlic into bowl. mix thoroughly, cover, and leave to marinate for 2 to 4 hours or overnight in the refrigerator. Put marinated meat mix into a heavy based saucepan and bring to a slow simmer over a medium low heat, cover and cook for 45 mins. Stirring occasionally. Remove meat and store in a container. Transfer juices to a blender and put aside. In saucepan heat ghee/butter, and fry onions about 5 mins. or until lightly brown. Turn heat down and add ground spices and mint. Stir and cook for a couple of mins. Add ground Almonds. Mix thoroughly, and transfer to blender. Blend with a little more water if needed, until mixture is creamy. Transfer back into saucepan, add meat, stir and fry for about 5 mins. Add saffron, salt. and cashews, bring to a slow boil, and simmer for another 20 mins. Add cream, mix well, simmer uncovered for 6 to 8 mins. Stir in Rosewater, and remove from heat.