This dish was excellent, very easy and all ingredients can be purchased at any supermarket. I did make a change in the method. After I cooked the lamb and fried the onions, garlic and curry powder, I transferred the ingredients into a crock pot and let it cook for at least four hours because I didn't want to watch it or take a chance on it burning at the bottom. Ten minutes before serving, I heated the tomato juice separately and then mixed it into the crock. Although this is not my ethnic background, I am a lover of lamb curry and order it whenever I can.