Grind the peppercorns and cumin seeds into a coarse powder. Set aside
Heat a tablespoon of oil in a pan and fry the cashew nuts until golden. Remove and keep it aside.
Place the lamb chops in a large pan add turmeric powder, salt, coconut milk and cook for 5 minutes. Set aside. Heat the ghee in a saucepan and fry the onion slices until golden and add the lamb chops mixture. Fry for 10 minutes. Add the ginger-garlic, green chilies and little water. Cover the pan and cook for 15 minutes. Now add the pepper-cumin powder, roasted cashew nuts and chopped coriander leaves. Mix well and cook for 10 more minutes. Serve hot.