New York Times (1/12/97)

Total time: 1 1/2 hours

Ingredients

15 cashew nuts

1 tablespoons poppy seeds

2 cloves garlic, chopped

2 tablespoons ginger, chopped

2 tablespoons vegetable oil

3 bay leaves

Seeds from three black cardamom pods

2 medium onions sliced

2 cups plain yogurt

6 green chilies, chopped

1 tablespoon ground coriander

1 teaspoon ground cumin

2 1/2 pounds of lamb, boned and cut into 1-inch pieces

2 teaspoons ground green cardamom seeds

2 teaspoons ground black pepper

Coarse salt to taste

2 tablespoons heavy cream

1 tablespoon unsalted butter

Chopped fresh coriander to garnish.

Preparation

1. Soak the cashews and poppy seeds in water just to cover for 30 minutes. Put the nuts, poppy seeds, garlic, ginger and soaking liquid in a blender and blend until a smooth thick paste forms. Set aside.

2. Heat the oil in a large saucepan. Add the bay leaves and black cardamom seeds and fry for 30 seconds until they crackle. Add the onions and continue frying until they are light brown. Add the cashew and poppy seed paste, yogurt, chilies, ground coriander and ground cumin. Continue for 12 to 15 minutes until the mixture is reduced by half.

3. Stir in the lamb and cook for 5 to 6 minutes. Add enough water just to cover the lamb and continue simmering uncovered for 40 to 45 minutes until the lamb is cooked through and tender. Add extra water if necessary as the lamb cooks. Sprinkle with the ground cardamom, pepper and salt, then stir in the cream and butter. Stir for a minute, then serve garnished with coriander.

Yield: 4 servings.