My favourite is a lamb curry made with mutton or hogget leg chops. The ones with the small round bone in. The rib chops are just too fatty and fiddly imo.
Coat the chops in flour. Brown in a hot fry pan - usually 35 seconds on each side. Then brown lots of onions and whole seeds like cumin, coriander, fennel, fenugreek. Adding them to the frying pan causes the seeds to release flavour and aroma.
Add to a heavy base large saucepan or slow cooker with diced potato and carrot.
Add a bunch of whole smashed cloves of garlic (hit them with your hand on the chopping board), 3 tablespoons of peppercorns, sliced hot chilli to your taste. I add a tablespoon of red curry paste from a jar, and a tablespoon of Tamarind paste.
Cover with boiling water.
If using a saucepan Boil for 5 minutes.
Reduce to 1 1/2 and leave on the stove for 3 hours.