In a small skillet, combine the cumin, peppercorns, cardamom, cloves and chile and toast over moderate heat for 1 minute. Transfer to a spice grinder and let cool. Grind to a powder and transfer to a large bowl. Finely grind the cashews. In the bowl, mix the spices with the cashews, wine, mace, 1 cup of the yogurt and the juice of 1 lemon. Season with salt. Stir in the lamb and refrigerate for 1 to 2 hours.