This was tasty-- even better than the original roast lamb! I used white beans instead of cashews-- I just love melting soft beans in curry. This was so tasty fresh and I bet it makes great leftovers. The one thing I would like to change is that the sauce ends up brothy rather than thick-- when I make this again, I may puree the onions, garlic, and ginger together and fry that paste to make a thicker sauce. What a great use for leftover meat-- it really makes a lot of food.