Heat the oil in a medium sized frying pan until the oil just starts to shimmer.
Add the cassia bark. You should see little bubbles forming around it. Cook for about 30 seconds.
Add the diced shallots. Cook until they just start to colour up.
Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This is the only messy step.
Turn your heat down to medium low and add your spice mix. This is why you added 3 tablespoons of oil. You really want to fry your spices in the oil. Skimp on the oil and you risk your spices sticking or worse, burning. If your spices burn here you are starting over. No way around this.
Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
Add the tamarind paste, the cconut milk and the lamb.
Cover loosely and cook for about 5 minutes.
Taste the curry. If you can take the heat, add the chili pickle. A little goes a long way but it really makes a difference in flavour too.
If the sauce looks a little thick at this point add a bit of water and bring back to a gentle simmer. Cook for another two or three minutes. You want some of the lamb flavour to infuse the sauce.
Serve with rice or Indian flatbread. I like a tarka dal or chana masala on the side. But I always like a tarka dal or a chana masala on the side so I am hopelessly biased here.