With a bit of care about the key ingredients, this gives you a matchless curry.
Ask your butcher for boneless rolled shoulder of lamb, cheaper than most other cuts. When trimmed of fat, cut into bite-sized pieces, and steamed in the wet-pot, this inexpensive lamb gets buttery-tender. You need a first-rate curry powder, imported from India; the Maharaja brand from Madras gives superlative results. You'll have to experiment with the quantity, but Maharaja curry used in the proportions