Top Results for Lamb

Afghan Kabuli Pulao, also called Kabuli palaw, is a rice dish associated with Afghan cuisine and often described as Afghanistan's national dish. It combines steamed basmati rice with slow-cooked meat, commonly lamb or other mutton, and is finished with sweet carrots and raisins. The dish is prepared...

Uzbek plov, also called palov, is a Central Asian rice dish prepared by cooking rice with meat, onions, and carrots in a seasoned base. Uzbek versions commonly use lamb or beef and are associated with family gatherings, holidays, and communal cooking; large batches are traditionally made in a kazan,...

Uzbek plov, also called palov or osh, is a Central Asian rice dish in which rice is cooked with a seasoned mixture of meat, onions, and carrots. In a common preparation, the meat and vegetables are first cooked as a base known as zirvak, after which rice is added and cooked in the same pot, often a...

Samarkand Plov is a regional variation of the traditional Central Asian rice dish known as pilaf, specifically associated with the city of Samarkand in Uzbekistan. Unlike other regional preparations where the ingredients are thoroughly mixed before serving, Samarkand Plov is distinguished by its str...

Döner Kebab is a dish consisting of seasoned meat—typically lamb, beef, or chicken—stacked onto a vertical rotating spit and roasted slowly. As the outer layer cooks, it is shaved off in thin slices and traditionally served inside a flatbread, often accompanied by fresh vegetables and various sauces...

Laghman is a traditional Central Asian dish consisting of hand-pulled noodles served with a savory stew. The topping typically features diced meat, bell peppers, tomatoes, onions, and other seasonal vegetables stir-fried or simmered together. It reflects the culinary heritage of the Uyghur people bu...

Kabuli Pulao is a traditional Afghan rice dish featuring fragrant basmati rice simmered in lamb broth. It’s distinguished by the inclusion of caramelized carrot slices, plump raisins, and tender pieces of lamb. This classic pilaf is a staple of Afghan cuisine and is commonly enjoyed within Afghan fa...

Adana Kebab is a Turkish hand-minced spiced lamb kebab named after the city of Adana in southern Turkey, distinguished by its use of tail fat and red pepper and traditionally shaped on wide flat skewers.

Yemeni Kabsa is a spiced mixed rice dish featuring slow-cooked meat, vegetables, and a distinctive blend of spices like cardamom and black lime.

Korma is a mild, creamy South Asian braised dish with Mughal court origins dating to the 16th century, made by slow-cooking meat in a sauce of yogurt, cream, or coconut milk with aromatic spices and nuts.

Shish Kebab is a dish of cubed marinated meat threaded on skewers and grilled over charcoal, originating in the Middle East and Turkey, with the name derived from the Turkish words for skewer and roasted meat.

Rogan Josh is a traditional North Indian curry originating in Kashmir. The dish features slow-cooked lamb simmered in a richly colored sauce produced by Kashmiri chilies, cardamom, cloves, and fennel. It’s a staple of the Wazwan feast and is particularly popular among those seeking authentic Kashmir...

Lamb Chop is a hand-puppet lamb popularized by ventriloquist Shari Lewis. Initially developed in the late 1950s, she became a beloved character through television appearances including *Lamb Chop's Play-Along*. The puppet’s enduring appeal makes it particularly suitable for young children and those...

Kofta is a broad family of ground meat dishes found across the Middle East, South Asia, the Balkans, and the Mediterranean. The term derives from the Persian word kūfta, meaning 'ground' or 'pounded,' reflecting the preparation method of finely mincing and shaping the meat. When prepared as kebabs,...

Chakapuli is a traditional Georgian stew that is particularly popular during the spring and is frequently prepared for Orthodox Easter celebrations. The dish is primarily made with young lamb or veal, which is slow-cooked with a substantial amount of fresh tarragon, a signature herb in Georgian cuis...

Seekh kebab is a South Asian dish of spiced minced meat, traditionally lamb or beef, molded around metal skewers and cooked in a tandoor or over charcoal. Seasonings often include ginger, garlic, coriander, cumin, and garam masala. The dish has roots in Mughal-era culinary traditions and is widely s...

Kleftiko is a traditional Greek meat dish consisting of lamb or goat that is slow-roasted in a sealed package. The meat is typically wrapped tightly in parchment paper or sealed inside a clay vessel to trap the natural juices and steam during the extended cooking process. Historical preparation meth...

Laal Maas is a rich, hot Rajasthani curry originating in India. It features lamb simmered in a vibrant red sauce created primarily with Mathania chilies, known for their intense heat and fruity flavor. The use of these specific chilies contributes to the dish's distinctive color and potent spice lev...

Mechoui is a traditional North African barbecue dish consisting of a whole sheep or lamb roasted slowly until tender. The meat is typically cooked in a clay-lined pit oven or over smoldering charcoal, often seasoned simply with spices like cumin and salt or marinated with butter and garlic. It is a...

Shahi Korma is a mild Indian curry originating from the Mughlai cuisine. It features tender lamb simmered in a rich sauce built upon nuts, yogurt, and a complex blend of spices. Historically prepared for royal consumption within the Mughal Empire, it remains popular among those seeking authentic, cr...

Khoresh Bademjan is a traditional Iranian stew characterized by its combination of tender braised meat and fried eggplants in a savory, tart sauce. The meat, typically lamb or beef, is slow-cooked with tomatoes, onions, and a souring agent such as unripe grapes (ghooreh), dried limes, or pomegranate...

Piti is a traditional Azerbaijani soup prepared by slow-cooking ingredients in individual clay pots. The dish primarily consists of mutton, chickpeas, onions, and local spices including saffron, which gives the broth a yellow color. Chestnuts, dried plums, and sheep fat are frequently included to ad...

Plov Ferganski represents a traditional Uzbek rice dish deeply rooted in the Fergana Valley’s culinary heritage. This method involves layering lamb, carrots, and fragrant cumin-infused rice within a kazan, producing a rich and flavorful meal. It is particularly popular among those interested in Cent...

Abgoosht, also widely recognized as Dizi, is a traditional Iranian stew that combines lamb, chickpeas, white beans, onions, and tomatoes. The dish is named after the traditional stone or clay crocks, called dizi, in which it is slow-cooked. What distinguishes this meal is its unique presentation; th...

Kofta curry is a flavorful North Indian dish featuring lamb meatballs simmered in a rich, spiced gravy. Rooted in Mughlai cuisine, it offers a substantial and aromatic meal. This curry is particularly appealing to those seeking traditional flavors of the region’s meat-based dishes and complex spice...

Fahsa is a traditional Yemeni stew that is a prominent fixture in the culinary landscape of Sana'a. The dish is prepared with slow-cooked lamb or beef, which is then mixed with a frothy, whipped fenugreek sauce known as hilbeh. It is heavily spiced with hawaij, a traditional Yemeni spice blend, givi...

Navarin d'Agneau is a traditional French lamb stew that combines mutton or young lamb with a variety of spring vegetables. The dish characteristically incorporates navets (turnips), carrots, potatoes, and green beans or peas, simmered together in a clear broth. The name is frequently linked to the F...

Lamb Bhuna is a rich, dry-roasted curry originating from North India and Pakistan. It features tender lamb simmered in a deeply spiced sauce achieved through prolonged frying of meat and aromatics until a distinct oil separates. The intensely flavored dish offers a medium heat level. It’s particular...

Lamb Pasanda is a mild North Indian curry featuring tender lamb that has been meticulously pounded and slow-braised. The distinctive flavor comes from a creamy sauce incorporating yoghurt, ground almonds, and traditional Mughlai spices. It’s particularly well-suited for those seeking a rich, subtly...