This curry recipe would be done with goat, which is what they call mutton, in India but it suits Achill mutton very well indeed. The marinade in yoghurt tenderises the meat perfectly. The spicing is aromatic rather than blow-your-head-off.
You can cook with the bone in or use the cubed meat.
This makes enough for dinner for 4 people and a freezer portion of the same amount so you cook once, eat twice. Clever!