I made a good lamb curry a couple days of ago when it was a bitterly cold. I served it with some naan I made and chutney and lime pickle.
First I cubed about 2 pounds of lamb and placed it in a ziplock baggie. I added 1 large diced onion and some curry spices which I toasted and then ground. You can just use curry powder. I added one diced jalapeno because it is what I had on hand but you can omit the spiciness or add some diced peppers of your choice.
This goes in the fridge for 24 hours.
I heated some ghee in a heavy pot and then added the marinated meat mixture.
Cook it over medium high heat until the meat browns. Season with salt and pepper. Add 4 diced cloves of garlic.
Add 1 cup of stock. I made lamb stock out of the bones but you could use chicken stock. Add 1 can of coconut milk.
Cover this and cook in a 275 degree oven for 3 hours.
Taste for seasoning and alter it if necessary. The meat should be incredibly tender and flavorful. Serve it with rice and lime wedges.