Reshami Kebab

1. Prepare garam masala: In skillet, heat all the whole spices for 5 minutes or until aromatic. Cool completely.
2. Grind the seeds and mix with ginger and nutmeg. Store in jar.
3. Prepare cashew paste: Soak cashew nuts in water for 30 minutes and drain; reserve water. Place drained cashews in a blender and blend until finely ground. Add enough water to make a fine paste, blending constantly. Remove and refrigerate until ready to use.
4. Prepare raita: Heat oil in skillet. Add black mustard seeds; stir over medium heat until they start popping.
5. Add onions and cook until glossy. Add ginger and chopped jalapeno. Cook until onions are slightly colored.
6. Dissolve chili powder in water. Add to skillet with turmeric; cook and stir until liquid evaporates. Remove from heat. Mix gently with yogurt and chopped tomatoes. Refrigerate until well chilled.
7. Prepare lamb: In large bowl, beat eggs. Add cumin, chili powder, salt and white pepper; blend well. Add minced lamb. Set aside and marinate for 15 minutes.
8. Add cashew nut paste, garam masala, ginger, onions and cilantro to lamb mixture; mix well. Divide mixture into 1-oz. balls.
9. Using a wet hand, press the lamb balls along the length of the wooden skewers. Each kebab should be 2 to 3 inches long. Roast kebabs in a moderately hot tandoor for 6 minutes or until internal temperature reaches 145 F. For oven roasting, cook lamb kebabs in a 500 F oven for 25 minutes or until internal temperature reaches 145 F.
10. Garnish with scallion curls, if desired. Serve with raita and naan.