Categories: Meats 
      Yield: 4 servings 
  
    1/4 c  Unsalted cashews                  1/2 ts Saffron threads 
      3    Dried hot red chilies               6 tb Ghee (or melted butter) 
      2    In piece of stick cinnamon          1 c  Chopped onion 
      1    1 in cube fresh ginger              2 ts Salt 
    1/4 ts Cardamom seeds                    1/2 c  Unflavored yoghurt 
      3    Whole cloves                    1 1/2 lb Lamb cut into 2" cubes 
      2    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.