
Asun (Spicy Smoky Goat Meat)
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
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Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

Onion is softened in oil; garlic, ginger and curry powder bloom

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…

Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid

Madrasi masala paste represents the very hot end of British-Indian curry pastes

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

Martabak telur is the Indonesian savoury folded pancake, paper-thin dough wrapped around a filling of spiced beef mince…

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender

The Burmese fish cakes that arrive at lahpet-thoke salad tables and street snack stalls alike, bright with lime and curry leaf

Cari ourite is the dish that turns up at every Mauritian fisherman's Sunday lunch, and at every Creole restaurant on the south coast

This sits apart from the rest of the Restaurant-Style series

Tandoori masala paste is unique: it's designed to be diluted with yogurt to create a marinade for the tandoor clay oven or modern broiler