Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lamb or mutton -- cut in 1" pieces
   1      pinch         saffron -- in boiled h2o 20min
   1 1/2  ounces        cashew nuts
   2                    red chili peppers
   2      tablespoons   chopped ginger
   1      small         cinnamon stick
   3                    cardamom pods
   3      cloves        garlic
   6                    whole         cloves
   1      tablespoon    ground coriander
     1/4  teaspoon      cumin seeds
   3      tablespoons   water
   7      tablespoons   vegetable oil
   2      medium        onions -- finely chopped
                        salt to taste
   1 2/3  cups          yogurt
   1 1/2  cups          water

Preparation:

Cut Meat. Place saffron in boiled water. Place cashew, peppers, ginger, cinnamon, cardamom, cloves, garlic, coriander, cumin and 3 tbsp water in blender and blend to a smooth puree. Heat vegetable oil in a deep-frying pan and saute onions until golden brown. Pour the puree into the sauce pan and add yogurt, meat dissolved saffron, salt and water. Bring to boil, lower heat to medium and cook for 30-40 minutes. serve hot