When students ask me to teach them a “basic lamb curry,” I turn to this recipe, which I used in the restaurant kitchen where I slaved during the early years of my career. The flavors are typical of versions found in many a north Indian, particularly Punjabi, restaurant—the type that seems to dominate the American and European Indian restaurant scene. In the restaurants, this curry is usually served with baskets of hot buttered Naan and white basmati r