Cardamom and lamb might not be obvious flavours to pair together, but don’t knock it until you’ve tried it! While the typical British Curry house – lamb rogan josh, and the like – can blow your head off, I think you’ll be pleasantly surprised to find this to be a fragrant and aromatic curry. Very more-ish.
Part of the beauty of this cardamom lamb curry is that it takes so little time to prepare. It makes a great centrepiece in a feast, or a delicious stand-alone dish, served with rice. I find that adding that burst of fresh spice at the end (in the form of the cardamom salt and ground coriander) gives a real brightness to the otherwise well-developed, slow-cooked flavours. (Note, don’t shy away from using mutton if you have access to it, for a more traditional dhaniwal korma)

Dover Sole in House Blend Butter
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature