Kashmir Lamb Curry

Cut the meat into 1-inch cubes; set aside. Grind the cashews with a little water to make a paste. Set aside. Heat the oil in a large, heavy skillet over medium-high heat. Add the cinnamon, cloves, cardamom and cumin seeds. Cook, stirring, until fragrant, about 1 minute. Add the onion, ginger and garlic. Stir and cook until the onion is soft, about 3 minutes. Add the coriander, turmeric, paprika, cayenne and salt. Stir for a minute. Add the lamb and stir-fry until it is no longer red. Add the tomatoes and potatoes. Cook, stirring constantly, for 5 minutes. Add ½ cup of the water. Blend together the yogurt, cashew paste and remaining ½ cup water and add to the skillet. Reduce the heat, cover, and simmer 30 to 45 minutes, or until the meat is tender. Skim off the fat. (May be prepared 1 day ahead to this point. Cool, cover and refrigerate. Warm over medium heat before continuing.) Add the cream and peas and heat through. The sauce should be thick, but if it is too thick, add a few tablespoons water. If too thin, boil to reduce. Serve in deep plates or soup bowls, garnished with chives or green onions. SERVES 4 196 The San Francisco Chronicle Cookbook