North: Kashmir Lamb Stew (Kashmiri Gosht)

• 2 pounds lamb trimmed
• 1/4 cup cashew nuts
• 3 tablespoons vegetable oil
• 4 wholes cloves
• 1 teaspoon cumin seeds
• 1 large onions 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 green peas

1. Cut meat in 1-inch cubes and set aside.
2. Grind cashews with a little water to make a paste.
3. Set aside.
4. Heat oil in a large, heavy skillet over medium-high heat.
5. Add cinnamon, cloves, cardamom and cumin seeds.
6. Cook, stirring, until fragrant, about 1 minute.
7. Add onion, ginger and garlic.
8. Stir and cook until onion is soft, about 3 minutes.
9. Add coriander, turmeric, paprika, cayenne and salt.
10. Stir for a minute.
11. Add lamb and stir-fry until it is no longer red.
12. Add tomatoes and potatoes.
13. Cook, stirring constantly, for 5 minutes.
14. Add 1/2 cup water.
15. Blend yogurt, cashew paste and remaining water and add to skillet.
16. Reduce heat, cover, and simmer 30 to 45 minutes, or until meat is tender.
17. Skim off fat from surface.

cashew nuts, vegetable oil, wholes, cumin seeds, onions, ginger, garlic, coriander ground, turmeric, paprika, cayenne pepper, tomatoes, potatoes, water, yogurt, heavy whipping cream, green peas

Taken from recipeland.com/recipe/v/north-kashmir-lamb-stew-kashmir-46354 (may not work)