A spectacular dessert. For a stronger flavour of orange and cardamom, don't strain the mixture before baking. You could also use the more traditional powdered ginger to make the cream, but fresh ginger adds a brighter flavor.

Ingredients:
1/2 cup cold sweet butter, cut into small pieces
2 cups all-purpose flour
2 egg yolks
1 tbsp sugar
Orange and cardamon filling
1 cup orange juice, plus
grated rind of 2 oranges
1 tbsp cardamom seeds
1 tbsp cornstarch
3 eggs
1 egg yolk
1/2 cup sugar
1/2 cup sweet butter, roughly diced
Ginger cream
1 cup creme fraiche
1/2-inch piece of fresh ginger, minced

Procedure:
To make the pastry, mix the butter and flour until the mixture resembles fine breadcrumbs. Fold in the egg yolks and sugar, adding enough cold water to bind. Chill for 10 minutes, then roll out on a floured surface. Use to line a 9-inch false bottomed tart pan. Chill for 20 minutes, then prick the base with a fork and bake in a preheated oven at degree 400F, for about 15 minutes until just golden. Place the orange juice, cardamom seeds, and grated zest in a saucepan, heat gently, then remove from the heat and leave to infuse. Mix the cornstarch with about 1 tbsp of water, then stir into the infused orange juice, together with the eggs, egg yolk and sugar. Pour into a non-stick saucepan and cook gently, at just below simmering point, until thickened. Remove from the heat and beat in the butter. Allow to cool slightly. Pour into the tart shell and bake in the oven at degree 400F for 18 to 20 minutes until set. Leave to cool. Beat the ginger cream ingredients together and serve with the cooled tart.

Meat cooked with cardamom

This recipe is extremely simple to make, involving just a few ingredients. A very delicate mutton dish in a thin gravy full of the flavour of cardamom and black pepper, this is a favourite of the Sindhis. It is traditionally eaten with chapatis though it can equally well be eaten with rice.

Ingredients
1 kg. mutton, on or off the bone
1 cup yoghurt
35 green cardamoms
1/2 cup oil
2 tbsps ground black pepper
1 tbsp turmeric powder
1 tbsp chilli powder
2 1/2 tbsps coriander powder
3 medium tomatoes (sour- ish variety); finely chopped
Salt

Procedure:
Wash mutton in warm water. Whisk the yoghurt with a fork in a bowl. Grind the while green cardamoms in a blender with a little water, or dry in a grinder and then mix with a little water to make a paste. Heat the oil in a cooking pot. Add the cardamom paste and the pepper and fry over a low heat for 2-3 minutes. Add the meat, bones, turmeric, chilli and coriander powders and saute for 10 minutes, stirring all the time to prevent the mixture from sticking to the bottom of the pot, adding water if necessary. Lower the fire and add the yoghurt, tomatoes and salt to taste and continue to saute for a further 5 minutes. Add about 4 cups water, cover the pot and leave to simmer over a low heat until the meat is tender. Remove bones before serving.

The secret of success with this dish lies in making sure that the meat and spices are fried for a full 10 minutes without allowing the spices to burn. Therefore it is essential to keep the heat low and use the recommended amount of oil.