
Beef Nihari
Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom
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Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…

Birria is a Mexican braise of long, patient ambition

Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics

Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…

Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…

A fish stock built from heads and bones is enriched with tomato, fennel, leek, saffron and orange peel

The Sunday-lunch counterpart to goat curry across Jamaica; not curry-driven but built on a deep mahogany gravy that gets…

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

Chicken wings separate at the joint into drums and flats

Boneless chicken thighs cube small; marinate for 1 hour in gochujang, gochugaru, soy, garlic, ginger, sugar and sesame oil

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…