Kashmiri Gosht

Kashmiri Gosht

2 pounds lamb, trimmed
1/4 cup cashew nuts
3 tablespoons vegetable oil
4 wholes cloves
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon ginger, minced
3 each Garlic cloves, crushed
1/2 teaspoon coriander, ground
1/4 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 medium tomatoes, chopped
3 medium potatoes, chopped
1 cup water
2 cups yogurt
1/4 cup heavy whipping cream
1/2 cup peas

Directions:

Cut meat in 1-inch cubes and set aside.

Grind cashews with a little water to make a paste.

Set aside.

Heat oil in a large, heavy skillet over medium-high heat.

Add cinnamon, cloves, cardamom and cumin seeds.

Cook, stirring, until fragrant, about 1 minute.

Add onion, ginger and Garlic.

Stir and cook until onion is soft, about 3 minutes.

Add coriander, turmeric, paprika, cayenne and salt.

Stir for a minute.

Add lamb and stir-fry until it is no longer red.

Add tomatoes and potatoes.

Cook, stirring constantly, for 5 minutes.

Add 1/2 cup water.

Blend yogurt, cashew paste and remaining water and add to
skillet.

Reduce heat, cover, and simmer 30 to 45 minutes, or until meat
is tender.

Skim off fat from surface.

Eat!