This style of curry can be quite hot, especially to the American palette, so adjust the amount of chiles you use as well as omit the seeds if you want to lessen the heat. From "indian, 100 everyday recipes" by Love Food.
In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
Uncover, stir in remaining coconut cream and lemon juice; season with salt.
Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.