2 oz blanched almonds
2 oz cashew nuts
2 tbsp sesame seeds
1" fresh ginger, minced
2 garlic cloves, minced
2 onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric powder
2 cardamom pods
4 pcs cloves
700g lean boneless lamb, cubed
2 tbsp double cream
2 tbsp lemon juice
Put the nut in a frying pan and dry-fry over gentle heat until golden brown. Toast the sesame seeds in the same way; cool.
Process the nuts in a food processor. Add the sesame seeds, ginger, garlic and 1 tbsp water and work to a puree.
Heat oil in a large saucepan, add onions and cook until tinged with brown. Add the nut mixture and cook over moderately high heat for about 2 minutes.
Add the ground spices and cook, stirring for 2 minutes.
Add the meat and cook over a high heat, until browned and sealed on all sides.
Add water. Bring it to boil and season with salt. Simmer gently for about 45 minutes.
Remove from the heat and stir in lemon juice and double cream.