Lamb Khorma

Put the cashews in a small bowl and add enough hot water to cover them.

Let the cashews soak for 30 minutes and then drain.

Grind the drained cashews to a coarse paste in a food processor.

Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers.

Add the onion and sauté until transparent, 6 to 8 minutes.

Add the cumin, cardamom, fennel, the remaining ginger, and the coriander.

Cook, stirring often until aromatic, about 2 minutes.

Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking.

Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.

Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated.

Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.

Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes.

Season to taste with additional salt, pepper, or chopped bird chile.

Serve garnished with the cilantro leaves and cashews.