INGREDIENT:
Lamb (large pieces) - 1 kg.
Cashewnuts - 250 gm.
Ginger/garlic paste - 40 gm.
Fresh green chilies - 35 gm.
Cinnamon (ground) - 5 gm.
Cloves (ground) - 1.5 gm.
Warm water - 480 ml.
Coconut-milk - 360 ml.
Potatoes - 200 gm.
(quartered and fixed)
Oil - 55 ml.
Salt to taste.

METHOD:
Finely grind cashewnuts and set aside. Blend ginger/garlic paste and chilies to a fine paste. Add cinnamon, cloves and salt and blend to fine paste. Marinate lamb in half the paste for 30 min. Heat oil in a pan and fry till lamb pieces turn brown. Pour water and cook till tender and gravy is thick. Heat oil and fry remaining blended mixture, add ground cashewnuts, coconut-milk and allow to simmer for a few min. Add lamb and cook till oil rises to the top. Garnish with fried potatoes. Serve hot, with boiled rice.
Time taken -- 1 hr.
Serves -- 6.