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Ingredients
  • ¾ cup raw cashews
  • 2 ¼ cups water, divided
  • 2 pounds boneless  lamb shoulder, cut into 1-inch pieces
  • ¾ cup plain whole-milk yogurt
  • 2 teaspoons garam masala (such as Marhaba)
  • 2 teaspoons ground coriander
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon ground turmeric
  • ½ teaspoon Kashmiri chile powder
  • 5 tablespoons ghee, divided
  • 2 yellow onions, thinly sliced
  • 5 large garlic cloves, peeled and smashed
  • 1 small piece fresh ginger, peeled and chopped
  • 6 whole green cardamom pods
  • 3 whole cloves
  • 2 fresh or dried bay leaves
  • 1 cinnamon stick
  • 1 whole black cardamom pod
  • Chopped fresh cilantro, for garnish
  • Cooked basmati rice and naan, for serving
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