---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Lamb with Cashew-Nut Curry (Korma)
  Categories: Ethnic, Lamb
       Yield: 4 servings
 
     1/4 c  Unsalted cashews
       3 ea Dried hot red chilies
       2 ea In piece of stick cinnamon
       1 ea 1 in cube fresh ginger
     1/4 ts Cardamom seeds
       3 ea Whole cloves
       2 ea 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.
 
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