Toss the lamb pieces with onion, tomatoes, ginger paste, garlic paste, red chile pepper, turmeric and 1/4 cup oil. Leave to marinate for at least 30 minutes and up to 24 hours.
Combine lamb with all of the marinade with 4 cups of water. Bring to a boil. Reduce to a simmer and cook until lamb is tender, approximately 45 minutes - 1 hour.
Add okra, chiles and tamarind water. Stir to combine. Add curry leaves, cinnamon and cloves. Stir to combine and cook until okra is cooked through, about 15 minutes. Add salt to taste.