It’s probably a badami gosht recipe-basic lamb gosht (you can type that into google). The way you generally infuse the flavour of nuts is to make them into a paste-my mother does something similar for some spinach in tomato cream sauce with cashew paste for flavouring that she invented herself. I forget how she gets it into that paste, though…I think either in her special spice/nut grinder from India and then she puts in a mortar and pestles it down to a really finely ground concoction and then adds a little saffroned milk to make it into a paste.