For this recipe we used the LMC (or leg of mutton cut), which is a flavoursome cut of beef that needs a slow cook to elicit the full flavour and tenderise the meat. It works beautifully in a curry: warm, enticing spices and served with something sharp to cut through the richness. We’ve offset it here with quick-pickled, forced rhubarb which also adds an injection of colour to this mid-winter dish. If you happen to have leftovers it gets better over a couple of days, piled high with fresh herbs, seeds, yoghurts and pickles. Another good alternative to the LMC is blade steak, or for something less lean, you could always make it with chuck.