| | Stephen Ceideburg |
| 2 | lb | Boneless lamb, trimmed of all fat |
| 1/4 | c | Cashew nuts |
| 3 | tb | Mild vegetable oil |
| 1 | | Two-inch piece cinnamon stick, broken |
| 4 | | Whole cloves |
| 4 | | Cardamom pods |
| 1 | ts | Cumin seeds |
| 1 | lg | Onion, chopped |
| 1 | tb | Minced fresh ginger |
| 3 | | Garlic cloves, peeled, crushed |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Turmeric |
| 1 | ts | Paprika |
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Salt, or to taste |
| 2 | md | Tomatoes, peeled, seeded, chopped |
| 3 | md | Boiling potatoes, peeled, diced |
| 1 | c | Water |
| 2 | c | Unflavored yogurt |
| 1/4 | c | Whipping cream |
| 1/2 | c | Fresh peas, or frozen, thawed |
| | Snipped fresh chives or green onion tops |
