Blend the cashew nuts, garlic and ginger with 2tbsp of cold water to form a thick paste.
Heat one glug of olive oil in a pan and brown off the lamb. Once browned removed with a spoon, leaving all the juices in the pan, and place on the side.
Add another glug of oil to the pan and soften the onion over a low heat.
Once the onion has softened add the cumin seeds, ground coriander, cayenne pepper, cardamom pods and cinnamon stick to the pan. Cook through for approximately 2 minutes.
Then stir in the cashew nut paste and cook for another minute.
Return the lamb to the pan and add 350ml of cold water. Season well with salt and pepper.
Bring the pan to the boil and cook for 30 minutes, stirring occasionally until the liquid has reduced.
Add the coconut milk and garam masala and cook for another 10 minutes or until the sauce has thickened.
Add the lemon juice and scatter the top with the chopped coriander.
Dish up and enjoy!!