Season the lamb with garam masala and salt. Heat 1 tablspoon of butter in a large skillet over medium heat. Fry the lamb cubes until brown, stirring constantly. Remove from the skillet and set aside.
Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger and garlic. Cook and str until the onion is tender and spices are fragrant. Stir in the chili power and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for 20 mintutes, or until lamb is tender.
When the lam is cooked, stir in the creme fraiche and honey. Transfer to a serving dish.