For glaze, in 2-quart saucepan, combine preserves, 1/2 cup water, soy sauce, vinegar and ginger. Bring to boil, reduce heat and simmer uncovered 3 to 4 minutes or until slightly thickened, stirring constantly.
Combine lamb, carrot, radish, cashews and 1/2 cup of glaze; add 1/2 cup water to remaining glaze and set aside to use as a dipping sauce. Place 1 teaspoon of lamb mixture in center of each won ton skin. Fold one corner over the filing to meet opposite corner and moisten edges with water to seal. Keep won ton skins and filled won tons covered in damp towels while you work so they do not dry out.
In 3-quart heavy saucepan, heat vegetable oil to 360ºF. Fry 3 to 4 won tons at a time, 1 to 2 minutes or until golden brown; turn over once. Remove and drain on paper towels. Serve with dipping sauce.
Note: Fried won tons may be frozen and reheated later. To reheat, place single layer of frozen won tons on baking sheet. Bake in 350ºF oven for 10 to 12 minutes or until thoroughly heated.