Lamb Madras Curry

Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop. Toast cumin seeds, then dried red peppers separately. Transfer each ingredient to a food processor or spice grinder as you finish. Add salt and grind to a fine powder. Mix with garlic and ginger to form a thick curry paste.

Toast fennel seeds and set aside. Sprinkle turmeric over lamb, tossing lightly to coat.

Heat a Dutch oven over medium heat. Add ghee and vegetable oil. Add onions and cook until golden brown, about 10 minutes. Stir in curry paste and fry for 1 minute. Add lamb and fry for 1 minute more. Add 2/3 can of coconut milk and 1 cup of water. Bring to a boil, then reduce the heat to low. Simmer for 10 minutes.

Stir in remaining 1/3 can coconut milk, remaining 1 cup of water, cardamom pods, cinnamon stick, curry leaves, and reserved toasted fennel seeds. Cover with the lid slightly cracked and return to a simmer. Cook until the lamb is tender, about 1 1/2 hours. Stir occasionally and thin with water if sauce becomes too thick while cooking.

When lamb is tender, add garam masala, and sugar. Stir 3 tablespoons warm water and tamarind paste together. Add to lamb mixture and continue to cook until the sauce thickens, about 5 more minutes. Remove cinnamon stick and cardamom pods before serving.