Lamb / Mutton Rezala,  a creamy, nutty Mughlai recipe courtesy of Guest Chef Ed Holston

Whether you use lamb or mutton, this creamy, nutty rezala recipe takes all the best bits of Mughlai cuisine, including cashews, fragrant spices and subtle sweetness, and throws in a whole load of butter and a rare punch of chilli. It really is everything a curry should be and more!