Curried Lamb

DSC_4238 (1600x1060)We wanted to do something a bit different with some lamb meat we found the other day.  This recipe looked fairly easy and I had everything for the curry mix except cardamon.  A quick search found that nutmeg and cinnamon would sub for it so I went that way, using about a half tablespoon of each in lieu of the cardamon.DSC_4239 (1600x1060)There was quite a bit as it turned out but I went ahead with all of it even though I was short of the lamb called for in the recipe, I only had 1-1/4 lbs.  Didn’t make a huge difference.  Stir all that with the lamb added back for a minute and then add the broth.DSC_4240 (1600x1060)Bring it to a boil then cover and simmer for a while.  Mine went an hour and a half, maybe longer, before the lamb was tender enough to suit me.  I took the lid off and increased the heat to reduce the gravy at the end.  The recipe suggested stirring in yogurt and lemon juice before serving but I decided that wouldn’t be pretty enough.  LOLDSC_6969 (1600x1060)There are many curried lamb recipes that had more veggies, potatoes and tomatoes were often mentioned and there are many variations in the range of curry spices.  Curries are a whole ‘nother thing and you can spend lots of time exploring them, they amount to an entire cuisine.  This one today wasn’t particularly hot with the 1/4 teaspoon of cayenne but you can certainly suit your own taste.