Lamb for Curry - Brown Off?

[ZXSpectrum]

I generally use the premade cooking sauces to make curry as i am on my own and its generally easier than making up a load and freezing. I usually have chicken tikka masala but decided to try some lamb. I normally brown off the chicken, put the sauce in, simmer while stirring for about 20 mins and its done.

If i wanted to do the same with lamb (Was thinking of diced lamb shoulder) do i do the same with the lamb?

Any help would be appreciated.

 

[ZXSpectrum]

Yeah i have looked about for a decent marinade but can never find anything that comes close to how indian restaurants or takeaways do. I normally see them take it from tubs and it is like a red marinade but the ones i have seen are like yellow/orange..

Is there a premade marinade mix that you can buy to add water/yoghurt and leave in the fridge overnight?

 

[ZXSpectrum]

I managed to find some pataks tikka marinade in sainsburys last night so will add to the lamb tonight and leave it in the fridge till tomorrow evening. Will brown it off in the wok and then add the sauce and simmer it for half an hour.