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)
Snacks
Discover · complex + meat + ginger + fish + gluten-free
16 recipes
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Course & method
Ingredients
Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
Burmese
Brown Stew Shrimp and Sweet Potato Grits
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
Jamaican
Efo Riro
Beef (or goat, or prawns) parboils briefly
Nigerian
Gỏi Bắp Cải
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath
Sides
Kung Pao Shrimp
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
Chinese
Mala Dry-Pot (Ganguo)
Ganguo, literally "dry pot", is the dry sister of hotpot
Chinese
Pepper Soup
Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic…
Nigerian
Restaurant-Style Adrak (Ginger) Curry
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
Indian
Restaurant-Style Madras
A Madras lives or dies by balance
Indian
Restaurant-Style Pathia
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…
Indian
Restaurant-Style Rogan Josh
Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…
Indian
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
Restaurant-Style Vindaloo
The British restaurant vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
Indian
Sri Lankan Chicken Curry
Whole spices dry-toast until smoky, then grind to a Sri Lankan curry powder (coriander, cumin, fennel, cardamom…
Sri Lankan
Wet Tha Hin Lay
The Burmese pork curry, the simplest of the country's red-oil-slick curries and the dish that turns up in every household's lunch rotation
Burmese