It seems like its been years since I cooked a lamb curry, so long in fact that I’m afraid I’ve long lost my go-to recipe, and had to do a quick on-line search for this one when my wife and I both had a craving for the dish over the weekend. Many that I came across were fairly elaborate dishes requiring building curry flavors through a combination of up to a dozen spices, not exactly what I had in mind as I raced around on Saturday afternoon pulling together ingredients. The base of this recipe is by Mark Bittman and is a simple curry made with not much more than a handful of ingredients, and store bought curry powder.