Melt the ghee in a large heavy-based frying pan over medium heat. Add the cashews and cook for 2 minutes, stirring regularly until golden. Remove the cashews with a slotted spoon and set aside. Melt the butter in the frying pan, then add the onions, chillies, rampe, curry leaves and lemongrass. Cook over medium heat for 5-7 minutes, stirring regularly, until the onions are light golden.
Add the garlic paste, ginger paste and cinnamon sticks and stir well; cook for a further 4-5 minutes, or until the onions are dark golden. Stir in the cashews, raisins, coriander and mint, then remove from the heat and set aside.