Boiled lamb, mutton, veal or fish with curry sauce

My mother used to make this dish several time a year when I was growing up, and I liked it then, but now that I have learned to appreciate genuine Indian and Chinese curries, I never make it, simply because I detest pre-mixed curry powder (the only thing I use it for is sauce for marinated herring). The curry used is the mild type, but I imagine that a medium hot curry powder would be good with