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Lamb with Cashew-Nut Curry

1/4 cup cashews
3 red chili peppers
1 tablespoon grated gingerroot
1 cup cold water
2 teaspoons ground cinnamon
1/4 teaspoon cardamom
1 teaspoon cloves
2 garlic cloves
2 tablespoons poppyseed
1 tablespoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon saffron
1/4 cup boiling water
6 tablespoons butter
1 cup onion, chopped
2 teaspoons salt
1/2 cup plain yogurt
1 1/2 pounds lamb, cubed
1 tablespoon ground coriander

1. In a blender or food processor, combine cashews, red chili peppers, gingerroot, and cold water; blend at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppyseed, 1 tablespoon coriander, and cumin. Blend again until smooth; set aside.
2. Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes.
3. Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to low, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tablespoon coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.

Makes 5 servings.