Restaurant-Style South Indian Tamarind Curry
South Indian cooking leans heavily on the sour register, tamarind, kokum, curd, and lime do work that yoghurt and tomato…
Indian
Discover · spicy + meat + lamb
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Course & method
Ingredients
Restaurant-Style Vindaloo
The British restaurant vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
Indian
Saltah
Lamb (or beef) is slow-cooked in a Yemeni tomato-onion-spice stew (called maraq) for two hours
Yemen
Sambousak Afghani
Sambousak are Afghanistan's answer to the samosa: small triangular fried pastries with a spiced lamb filling, served as…
Sides
Samosa Pakistani
Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min
Snacks
Seekh Kebab Roll
Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…
Snacks
Sfeeha
A simple yeasted bread dough rises for 1 hour; balls are divided and rolled into 9 cm rounds
Sides
Sichuan Hot Pot
Sichuan hot pot is less a dish than a method of eating: a pot of fiercely spiced red broth (and ideally a second clear…
Chinese
Sindhi Biryani
Mutton on the bone marinates for 2 hours in yogurt, ginger-garlic paste, ground spices (red chilli, turmeric, coriander…
Pakistani
Special Balti
BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…
Indian
Steak Tartare
Steak tartare is the French dish that demands the best beef you can buy and the simplest technique you can imagine: raw…
French
Thukpa
A simple wheat-flour dough rests while a clear, ginger-and-garlic-forward broth simmers with beef (standing in for yak)…
Tibetan
Trinidadian Curry Goat
Trinidadian curry goat sits in a quiet rivalry with Jamaican curry goat, but the two are different dishes
Trinidadian
Uyghur Kebab Burger
A burger that tastes like a Kashgar street kebab rather than a Western quarter-pounder
Uyghur
Uyghur Lamb Ribs
Lamb fat rendered slowly into a paprika-and-cumin glaze, with naan acting as both bread and sauce-sponge underneath
Uyghur
Vindaloo
BIR chicken vindaloo is the British-Indian-Restaurant adaptation of the Goan-Portuguese original, a…
Indian