For the white lamb, finely mash almonds and cashews with 120 ml of warm water and allow to swell. Cut the meat into cubes. Peel the ginger and cut into fine strips, mix well with yogurt and white pepper.
In an ovenproof dish, heat the ghee and roast the cloves and cinnamon stick in it. Add the meat and fry for 2 minutes.
Now add the yogurt mixture, lamb stock and about 200 ml water, season with salt and simmer covered on low heat for about 1 hour. The sauce should be well reduced.
Roughly chop the chili peppers and mix them with the swollen nut mixture to the meat, let it boil strongly on high flame for 2 minutes so that the sauce can thicken.
Then stir in whipped cream and lemon juice, cover and finish cooking in a preheated oven for 15 minutes at 160-180 °C. Arrange the white lamb and serve.
The white lamb goes well with chapati, naan bread or basmati rice. Serve sprinkled with chili flakes and/or cilantro, if desired.