This is one of my all time favourite curries, rich and full of the flavour of cardamom. This is not the most accessible flavour but if you like cardamom then you’ll love this one.

I like to use beef style pieces but you can use anything you want in this curry. Whisk the yoghurt until smooth. If using cardamom pods, remove the outer husk and grind the seeds in a spice grinder or pestle and mortar. Mix the powder with a little water to make a paste.

Heat the oil in a medium heavy based saucepan over a medium - low heat, add the pepper and cardamom paste and fry for 2-3 minutes. Add the chilli, turmeric and coriander powder along with the beef pieces and cook for 10 minutes. Stir occasionally and add a little stock if necessary.

Turn the heat down to the lowest setting, add the tomatoes and cook for a minute or so.

Add the yoghurt and salt then cook for a further 5 minutes.

Add half the vegetable stock, cover and simmer for 5 minutes. Traditionally, the gravy should be fairly thin so add more stock if necessary and simmer for a further 5 minutes. I personally prefer it thicker so I tend not to add much more stock.

This dish also works well with other styles of meat substitute like chicken peices.