Roast the cumin, coriander, cinnamon stick, elachie, star aniseed, cloves until fragrant. Remove from heat, cool and grind into a fine powder
Heat the butter ghee and saute onion and curry leaf.
Once onion is translucent add the ginger/garlic paste and fry for a minute
Add the cubes of lamb and mix in the ground spices. Add the masala and chilli powder. Mix it all well and saute for a minute or two.
Add the tomato paste and yogurt. Season with salt. Add a pinch of sugar if the tomato paste is too acidic. If you feel the lamb is drying up too quickly you can add about a 1/4 cup of water or slightly more if required.
Turn the heat down to a low settiing and allow curry to simmer for at least 40 minutes. The lamb should be tender and succulent. Add the garam masala
Add fresh cream if you wish and serve hot