Ingredients:
2 lbs boneless lamb, cut into 1 inch cubes
1 cup plain yogurt
1 cup heavy cream
1/2 cup slivered almonds
1/4 cup cashew nuts
1/4 cup raisins
2 tbsp ghee or vegetable oil
2 onions, finely chopped
4 cloves of garlic, finely minced
2 inches ginger, finely minced
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
Salt to taste
2 cups water
1 cup chopped cilantro
1 cup chopped mint
Instructions:
In a blender or food processor, grind the slivered almonds and cashew nuts to a fine powder.
In a large bowl, mix together the yogurt, ground nuts, and raisins. Add the lamb cubes and mix well. Cover and refrigerate for at least 2 hours or overnight.
Heat the ghee or oil in a large pot over medium heat.
Add the cumin seeds and coriander seeds and cook until fragrant, about 1 minute.
Add the onions, garlic, and ginger and cook until the onions are golden brown, about 8-10 minutes.
Add the turmeric powder, red chili powder, and garam masala and cook for 1-2 minutes more.
Add the marinated lamb mixture to the pot and cook for 8-10 minutes, or until the lamb is browned on all sides.
Pour in the water and bring to a boil.
Reduce the heat to low, cover the pot and simmer for 1-1.5 hours or until the lamb is tender.
Stir in the heavy cream and cook for another 5-10 minutes.
Season with salt to taste
