This is a very traditional way of cooking lamb curry in my parents' house. I love the combination of lamb curry, rice and chargrilled tomato chutney. In Nepal, generally, goat meat is more popular than lamb meat but coming to Ireland, I prefer lamb meat to goat as I find goat meat is a little tougher than lamb. We cook any meat - even fish - on the bone as bone adds much deeper flavour to the dish and acts as a natural stock. You won't get that from off-the-bone meat, especially in any curry dishes. Lamb curry is great as leftover, too.
As quick as it is delicious.