Step 1

Place the lamb in a large bowl. Add the yogurt and remaining marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours up to overnight.

Step 2

Combine the cashews and boiling water in a bowl and let sit for 10 minutes.

Step 3

Meanwhile, add the ghee to a large pot or Dutch oven over medium heat. Once hot, add onions and cook until softened, about 7 minutes.

Step 4

Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.

Step 5

Transfer the cashews along with the water into a blender and blend until smooth and creamy.

Step 6

Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil.

Step 7

Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. (**see note)

Step 8

Serve with white rice, fresh cilantro and lemon wedges.