I thought this was a newsgroup fer cooking. Using "curry powder" is
barely one step above nuking a frozen entree. I mean, c'mon,
pre-ground/mixed curry pwdr? I didn't know they even still sold that
abomination.

At least aim fer something called garam masala. You can buy it in
single containers, much like "curry powder". Better yet, make yer
own. Here's one recipe:

RAS EL HANOUT spice mix

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

This is my basic spice mix fer a Moroccan tagine, but make no mistake,
a Moroccan tagine IS a true curry. If you wanna get technical, an
Étouffée is a curry. Jes different spices.

C'mon ppl! How hard can it be to mix some spices. Even pre-ground
spices mixed together to create a garam masala has gotta be better
than McCormick's "curry powder". I gar-own-tee!

I'm not even gonna address the fact someone put that garbage on lamb.
Hell, I can't even afford lamb. But!.... I can afford whole spices.
Usually less than $1/oz and I grind it up ina used whirly-blade coffee
grinder. I keep one dish's worth in the cupboard.

BTW, a classic lamb curry is called a Rogan Josh. Lotta recipes,
online. They use garam masala, not "curry powder"! (that's the very
last time I type that 'orible phrase).

nb