3 hot dried chilies
1" (2.5 cm) piece of fresh ginger, peeled
2" (5 cm) cinnamon stick
1/4 tsp (1.5ml) cardamom seeds
3 whole cloves
2 cloves garlic
2 tbsp (30ml) white poppy seeds
1 tsp (5ml) cumin seeds
1 tbsp (15ml) coriander seeds
1/2 cup (125ml) water
1/2 cup (125ml) beef broth
1 medium white onion, chopped
1/3 cup (85ml) olive oil or clarified butter (ghee)
2 pounds (900gm) lean boneless lamb, cut into 1" (2.5 cm) chunks
1/2 cup (125ml) plain yogurt
1/2 tsp (3ml) saffron threads
1 tbsp (15ml) lemon juice
1/4 cup (65gm) raw cashews
2 tbsp (30ml) chopped fresh coriander leaves

Grind spices together in the blender with the water, add the beef stock.
Soak saffron threads in a little boiling water and set aside.
Sauté onions in oil until golden brown. Add saffron and its liquid, spice mixture and yogurt and then add the lamb chunks.
Simmer covered for one hour until lamb is cooked to taste. Add lemon juice, and garnish with coriander leaves and cashews before serving.