In a large bowl, put lamb pieces and all the ingredients of the marination. Mix everything very well and let it marinate for 2 hours or overnight into the fridge.
In a blender blend plain yoghurt, cashews and Beresta to get a smooth paste.
Put a pan with oil on medium-high heat. When the oil is hot, add bay leaves, cinnamon, cardamoms, cloves and black peppercorns.
Add the chopped onions and fry until golden brown. Add the garlic ginger paste.
Add the marinated lamb, mix everything well and let it cook. Don’t forget to stir time to time until the meat releases all the water.
When the water has evaporated, lower the flame and sauté everything until the pieces of meat become brown and the oil has separated.
Add water until cover the meat. Rectify the salt and put the flame on medium to high.
Let the whole thing cook on medium-high heat for about 30 minutes.
Add the yoghurt, cashew and Beresta paste. Stir everything and let it cook for another 10 minutes or until the lamb pieces are tender.
Turn off the flame and sprinkle Kewra water on top. Let it rest for 5 minutes before serving.
Serve this delicious lamb stew with Pulao or Paratha.