Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…
Indian
Discover · spicy + meat + lamb
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Course & method
Ingredients
Lamb Nihari
Lamb shanks (or bone-in shoulder pieces) brown in mustard oil and ghee with sliced onion
Pakistani
Lamb Rogan Josh
A British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather…
Indian
Lamb Saag
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…
Indian
Lamb Seekh Kebab
Seekh kebab is restaurant-quality barbecue
Sides
Lamb Vindaloo
A fiery British curry-house vindaloo with Portuguese-Goan influences, featuring intense heat from Scotch bonnets and…
Indian
Mafé
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock
Senegalese
Mangshor Jhol
The wet-style mutton counterpart to the drier, slow-bhuna kosha mangsho - and the more everyday of the two
Bengali
Manti
A simple egg-pasta dough rolls thin
Turkish
Mantu
Mantu are the steamed lamb dumplings that Afghanistan shares with the rest of Central Asia, plated under garlic yogurt…
Afghanistan
Mantu
This is the small-plate version of mantu, folded into a four-pointed flower with the meat visible at the top, plated for…
Snacks
Mutabbaq
The Saudi street snack that almost every food court and roadside griddle in the kingdom has running through service
Snacks
Mutton Sukka
Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender
Indian
Ojja with Merguez
Merguez sausages are browned in a wide deep pan, lifted out and roughly cut into bite pieces
North African
Pan Kabap
The dish is essentially a stripped-back tonur kebab: thin slices of fatty lamb, cumin, sweet chilli pepper powder, salt…
Uyghur
Paya
Cleaned lamb or goat trotters are blanched, scraped clean and then simmered slowly with onion, ginger-garlic, ground…
Pakistani