Delhi Style Yogurt Marinated Lamb with Nut Crust

Ingredients

• 1/4 cup vegetable oil
• 1 1/4 pounds white onions, chopped
• 4 garlic cloves, chopped
• 3 serrano chiles, sliced into rounds
• 1 2-inch-long piece fresh ginger, peeled, thinly sliced
• 10 whole cloves
• 1 tablespoon cumin seeds
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cardamom
• 1 teaspoon black peppercorns
• 7 1/2 cups (60 ounces) plain whole-milk yogurt, divided
• 6 tablespoons fresh lemon juice
• 1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds)
• 4 1/2 teaspoons coarse kosher salt, divided
• 2 cups sliced almonds (about 7 ounces)
• 1 cup raw cashews (about 5 ounces)
• 1/2 cup (packed) golden brown sugar
• 1 tablespoon coarse kosher salt

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