Place half the onion, ginger, garlic and cashews in bowl of food processor or blender (for hot Korma add 1 small chilli). Add water and blend to a smooth paste. Add spices and blend another 20 seconds.
Heat oil in a large saucepan. Add rest of onion and cook over a moderate heat for 5 minutes. Add blended mixture and cook, stirring constantly, until oil starts to separate and spices are aromatic.
Wash blender container with 2 tbsp of water and add to pan. Fry another 5 minutes.
Add lamb and stir over medium heat until each piece is coated with spice mixture. Add yoghurt and stir until evenly mixed.
Reduce heat to low and simmer 1 hour, stirring occasionally. Serve with rice sprinkled with parsley, coriander sprigs and/or crushed cinnamon sticks and Indian Salads
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