Preheat the grill to 350 degrees F. Allow the American Lamb to come to room temp before placing on the grill. Season liberally with salt and pepper.  Rub 1 teaspoon garam masala into the meat. Place the meat on the hottest part of the grill for the initial sear. Close the lid and monitor closely for flare ups. After 3-4 minutes turn the meat. Close the lid. While meat is grilling, make the sauce.

Sauce:

In a large skillet over medium heat sauté the onion with the spices and curry paste until the onion is tender. Add the garlic and the tomato paste and cook until the tomato paste becomes deeply red and almost caramelized- Only 3-4 minutes. Add the fresh tomato’s cook another 2 minutes then finish by adding the coconut milk and heavy cream. Heat through and simmer on low to thicken.

Continually check the lamb while preparing the sauce. You are looking for a beautiful char and an internal temp of 135-140 degrees F.  Allow the lamb to rest for 7-10 minutes before slicing and serving over top of the curry, rice and desired garnishes.