In a large bowl, combine the lamb with the onion, eggs, fresh herbs, garlic, ginger, cashew butter, yogurt, and spices. Using your hands, knead the mixture until smooth and combined, about 5 minutes. Cover the bowl and refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 350ºF.

Once the mixture is chilled, roll it into a log slightly shorter in length than a large pan. Heat the ghee in the large pan and place over medium-high heat. When the pan is hot, add the log and sear for 2 minutes on each side.

Transfer the log to a baking sheet if your pan isn’t oven-safe, then roast the log until the internal temperature reads 145–150ºF.

Let rest slightly, then slice into 10 pieces and serve with Korma Dipping Sauce (recipe below).

In a large pan, heat the butter over medium heat. Add the onion and cashews and cook, stirring, until the onion is browned and caramelized. Add the garlic, ginger, jalapeño, and spices. Cook, stirring, until fragrant.

Add half of the stock to the pan and simmer until the mixture is slightly reduced and the flavors have melded.

Carefully transfer the mixture to a blender and blend until smooth, adding more stock if needed. Add heavy cream a bit at a time until the mixture is a beige color and achieves a smooth texture.