Instructions: Place the fresh root ginger and garlic in a food processor and, with a small amount of water, process to a fine paste; set aside. Soak the cashews and poppy seeds in water to just cover for 30 minutes, place the nuts seeds and the soaking water into a food processor and blend to a fine paste; set aside. Heat the oil in a large saucepan. Add the bay leaves and black cardamom seeds and fry for 30 seconds until they crackle. Stir in 2 tablespoons of the ginger garlic paste and continue to fry until the aroma of cooked garlic is present. Add the cashew nut and poppy paste, yoghurt, chillies, ground coriander and ground cumin. Continue cooking for 12 to 15 minutes until the mixture is reduced by half. Stir in the lamb and cook for 5 to 6 minutes. Add enough water to just cover the lamb and continue simmering for 45 to 50 minutes until the lamb is cooked through and tender. Add extra water if necessary as the lamb cooks. Sprinkle with the ground cardamom, pepper and salt, then stir in the cream and butter. Stir for a minute, then serve garnished with fresh coriander.

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