Korma (Lamb with Cashew-Nut Curry)
| Yield: | 4 Servings |
| Categories: | India, Ethnic, Main Dishes, Spices |
| 1/4 | c | Unsalted cashews |
| 3 | Dried hot red chilies | |
| 2 | In piece of stick cinnamon | |
| 1 | 1 in cube fresh ginger | |
| 1/4 | ts | Cardamom seeds |
| 3 | Whole cloves | |
| 2 | 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 |
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