The gray-brown sauce dripping off the lamb neck pie at Little Beast matches the shade of gloom that so often graces the skies in both Seattle and London. As in the sky above the cities, this hue gives no indication of the vibrance beneath it; the toasted almonds and cardamom layered with garlic, ginger, and chili purees cooked in butter with chopped onions.
The lamb neck korma pie became a sleeper hit for Little Beast.
In the pie, Kevin Smith marries his many obsessions—with meat, historic cooking techniques, and fermentation—into a monochrome opus, a move nearly as brave as proudly presenting the oft-maligned cuisine of
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