
Kofta Burger
Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…
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Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

Kosha mangsho takes its name from the verb kosha, which in Bengali means to slow-cook a meat down, stirring patiently as…

Two distinct elements that meet at the bowl: long, springy hand-pulled noodles with the chew of fresh ramen, and a…

A soft yeasted bread dough rises for 1 hour

Mutton is marinated overnight in yogurt with browned onion, ginger-garlic, Kashmiri chilli, garam masala and dried plums…

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

BIR lamb bhuna is the restaurant-style version of the slow-cooked Bengali bhuna, dry and intensely flavoured, with the…

Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks…

This is the Afghan take on a karahi, slow-cooked rather than the fast Pakistani version: lamb shoulder browned hard…

BIR lamb madras is the British restaurant adaptation of the South Indian Madras curry tradition, a sweet-and-sour curry…

Hot, sharp curry inspired by the cooking of southern India

The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…

Lamb shanks (or bone-in shoulder pieces) brown in mustard oil and ghee with sliced onion

BIR lamb rogan josh is the British-Indian-Restaurant take on the classic Kashmiri lamb stew, a deep red curry that uses…