Spicy Lamb Madras Curry

Heat a pan over medium-low heat, then toast the coriander seeds until they start to darken and make a popping sound. Continue this process with the cumin seeds, followed by the dried red peppers. Transfer each ingredient to a food processor or grinder as you finish processing them. Add the salt and blend until it forms a fine powder. Mix this powder with minced garlic and ginger to create a smooth paste.

Sprinkle the turmeric powder over the lamb, stirring gently to coat it evenly. Toast the fennel seeds in a similar manner and set them aside for later use. In a large pot, heat the ghee and vegetable oil over medium heat; cook the onions until they turn golden brown, taking about 10 minutes. Add your curry paste and stir-fry for just one minute. Then add the meat and cook for another minute, stirring constantly.

Pour in 2/3 of the can of coconut milk and 1 cup of water, bringing the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes.

Next, add the remaining coconut milk, water, cardamom pods, and toasted fennel seeds to the pot. Cover it partially with a lid and return it to a simmer, cooking for about 1 1/2 hours or until the lamb is tender. Stir occasionally and adjust the consistency by adding water if the sauce becomes too thick during cooking.

Once the lamb is tender, stir in garam masala, sugar, and tamarind paste mixed with 3 tablespoons of water. Continue cooking for another 5 minutes, or until the sauce thickens to your liking. Remove the cinnamon stick and cardamom pods before serving the dish.