Lamb

To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.

For the stuffing, bring bulgur and 3 cups water to boil in a medium saucepan.

Mix first 4 ingredients plus 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.

Peel the ginger and garlic. Remove two 1-inch by 3-inch strips of zest from the orange.

Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade as a basting sauce as it cooks.

Brown chops slowly on both sides in hot shortening.

In skillet heat corn oil over medium heat.