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Discover · garlic + ginger + complex + lamb + lime

11 recipes

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Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani

Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron. Basmati rice par-boils for 4 minutes with whole spices to 70% done. Half the rice layers on top of the marinated mutton at the bottom of a heavy pot; saffron milk, mint, more birista and ghee drizzle on top; the rest of the rice on top of that. Sealed (cover + dough or foil tight), cooked on the lowest heat 1 hour. The meat cooks from raw inside the steaming rice. Opened at the table.

Indian 6 hours Serves6
Kabsa

Kabsa

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet. You brown chicken pieces or lamb shoulder hard in a heavy pot, then build a base of onion, garlic and ginger softened in the same fat, with tomato and a spoonful of baharat (or a dedicated kabsa spice mix) blooming until the kitchen fills with cardamom and cinnamon. The protein simmers in tomato and stock until it's tender and pulling away from the bone, then long-grain rice goes in to cook absorption-style in the same liquid, drinking up every layer of flavour the broth carries. You finish with almonds toasted in butter, raisins plumped briefly, and a fresh salsa of tomato, onion, chilli and parsley spooned on the side to cut the richness. Eaten communally from the centre platter, with hands or a long spoon.

Arabian 1 hour 35 minutes Serves6
Mathloutha

Mathloutha

The Saudi gathering platter built for the night when one cut of meat isn't enough. Three proteins share the same pot: lamb shoulder and beef chunks go in first with a kabsa-spiced tomato base for ninety minutes of slow simmer until they're meltingly tender, then chicken pieces drop in for the last thirty-five minutes (their cook time is shorter, so they go in later). The strained meat broth, deeply spiced from everything that has braised in it, becomes the cooking liquid for basmati scented with saffron and dried lime. At the end you arrange all three meats on top of the rice in the same platter and bring the whole thing to the centre of the table. The kind of dish you make for a wedding lunch, an Eid gathering, or the night the extended family arrives unannounced.

Arabian 3 hours Serves8
Mutton Sukka

Mutton Sukka

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender. A separate pan toasts a Chettinad-style spice blend (black pepper, fennel, coriander, cumin, dried red chillies, fresh grated coconut) and grinds it to a coarse paste. The braised lamb is folded into a base of fried onion and curry leaves, the masala paste added, and the dish cooked uncovered until all the liquid has gone and the spice has caked onto the meat.

Indian 1 hour 50 minutes Serves4
Samosa Pakistani

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. Filling: ground beef (or lamb) sautées with onion, garlic, ginger, green chilli and a Pakistani spice blend (garam masala, cumin, coriander, chilli powder, turmeric). Frozen peas join; the mixture simmers dry; cooled fully. Dough divides into 10 balls; each rolls into a thin oval, cut in half to make 2 half-moons. Each half-moon forms a cone (one flat edge becomes the seam, sealed with flour paste). Cone fills with cooled filling. Top edge of cone seals with flour paste. Deep-fried 175°C 3-4 minutes per side until amber-crisp.

Snacks 1 hour 30 minutes Serves6
Seekh Kebab Roll

Seekh Kebab Roll

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green chilli, fresh coriander, mint, garam masala, ground cumin, ground coriander, salt and a small spoon of besan (chickpea flour, helps the mince cling to the skewer). Mixed vigorously for 3 minutes to develop the proteins. Rested for 1 hour. Shaped into long sausages on metal skewers (or wooden skewers soaked for 30 min). Grilled hard over charcoal (or under a screaming-hot grill) 8-10 minutes turning often, until charred and just-cooked. Pulled off the skewers onto warm parathas; rolled with sliced onion, fresh coriander, mint chutney; eaten by hand.

Snacks 1 hour 48 minutes Serves4
Trinidadian Curry Goat

Trinidadian Curry Goat

Trinidadian curry goat sits in a quiet rivalry with Jamaican curry goat, but the two are different dishes. Jamaican curry goat is built on Madras-style curry powder, scotch bonnet and allspice with little coconut and a wetter finish. Trinidadian curry goat is built on a fresh blend of green seasoning (a herb-and-aromatic puree of culantro, thyme, garlic, chives and onion), Caribbean curry powder (which leans heavily on amchar masala and roasted geera), and the bunjay technique of frying the curry paste in oil until it splits before the meat goes in. The result is a darker, herbier, drier curry that hugs the bone rather than pooling around it. Kid goat is the preferred meat; older mutton-goat works but takes longer. UK home cooks can usually find kid goat at Caribbean butchers, Halal butchers and many Asian supermarkets in the chilled or frozen section. Bone-in pieces are essential for flavour and gelatin. Lamb shoulder on the bone makes an honest substitute. Difficulty is low to moderate; the cook is mostly long and passive once the curry is bunjayed. Serve with paratha-style "buss-up-shut" roti, dhalpuri roti, white rice, or coconut rice.

Trinidadian 4 hours 5 minutes Serves6