Another from Cardamom & Coriander by Simon Morris. Simon says (!) this recipe hails from the Taj Mahal Hotel in Bombay. DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me! Plan ahead, kiddies. You have to soak the cashews at least 4 hours to make a paste before putting the recipe together. Because you are making a paste, you can use the less expensive cashew pieces though. Just be sure to get unsalted. Use fewer chilies unless you love hot food. I would suggest you start with one.