Lamb Curry

I love lamb curry. When you eat it in India, however, it is as likely to be mutton or hogget (a yearling) as lamb. It really doesn’t matter, it’s just a question of timing, although the mutton obviously has more flavour. I’m also giving you a recipe for Kashmiri garam masala because you can make it in advance and have it ready for when you come to cook the cur ry. And, of course, you can use it in any other curry you like.