Coat the lamb with salt, turmeric and garam masala and set aside
Toast the cumin, corriander, chilli peppers together in a small pan until aromatic (1-2 minutes) then blitz together in a spice grinder or pestle & mortar until you have a fine powder.
Mix this powder with the garlic, ginger and about 1/3 cup water, and set aside.
Toast the fennel seeds until aromatic and set aside.
In a large lidded pan fry the onions gently in the ghee until soft and golden brown. Add the curry paste and stir in for 30 seconds. Add the lamb and stir for about 3 minutes. If the lamb sticks turn down the heat.
Add 1 cup of coconut milk and 1 cup of water. Bring to the boil and cook vigorously for 10 minutes stirring frequently to avoid sticking before adding the remaining coconut milk together with 1 cup of water. Bring back to the boil and add the toasted fennel seeds, the cardamom pods and cinnamon stick.
Reduce heat and gently simmer with the lid partially on for 1 1/2 - 2 hours or until the lamb is falling apart. If the sauce looks too thin remove the lid during the last 20 minutes to reduce the sauce. It should be fairly thick and creamy. Before serving, add the tamarind paste and sugar. Adjust salt seasoning and you're finally done!
The Lamb Madras Curry is a Northern Indian dish, and the sauce thick and creamy so it pairs beautifully with Indian Breads. Mine were served with Fenugreek Chapati - which you should cook once (or more) in your lifetime! Basmati rice is also perfectly suited.