Personally every time I start out making a lamb stew, by the time the meat is thawed I have changed my mind to a curry. I absolutely love them.
If you have the opportunity to buy fresh chillies and fresh red/paprika peppers roast both on an open flame to burn the skin; pop them in a plastic bag to sweat, peel an purea. They grow like weeds in your garden incase you were wondering. If you are going to go they curry route make it an event and really put in the effort. Along with your normal curry spices, I think black mustard seed and cardamom are essential.