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.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.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.  LOLThere 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.