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Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
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Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Onion is softened slowly in olive oil 15 minutes

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…

Lamb shanks (or bone-in shoulder pieces) brown in mustard oil and ghee with sliced onion

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

The Saudi gathering platter built for the night when one cut of meat isn't enough

Cleaned lamb or goat trotters are blanched, scraped clean and then simmered slowly with onion, ginger-garlic, ground…

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Ceylon curry on a British restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…