In a blender combine cashews, red chili peppers, gingerroot, and cold water; mix at high speed for 1 minute. Add cinnamon, cardamom, cloves, garlic cloves, poppy seed, 1 tbsp. coriander, and cumin. Blend again until smooth; set aside. Place saffron in a small bowl, pour in boiling water, and soak for 10 minutes. In a heavy skillet, heat butter over moderate heat. Add chopped onion and cook for 7 to 8 minutes, until soft and golden brown. Stir in salt, the cashew mixture, and yogurt. Stirring occasionally, cook over moderate heat for 2 minutes. Add cubed lamb, tossing to coat evenly. Stir in the saffron mixture, reduce the heat to “low”, cover tightly, and cook for 20 minutes, stirring often. Sprinkle 1 tbsp. coriander on top, cover, and cook for 10 minutes, or until the lamb is tender.
Ready in 1 hour