Steps
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced lamb and cook for 5 minutes or until browned.
3. Add the onion and garlic and cook for another 3 minutes or until the onion is translucent.
4. Add the tomato paste, cardamom, beef broth, and salt and stir.
5. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes or until the lamb is tender.
6. Stir in the fresh parsley and serve.