Baghali Polo Ba Mahiche
Lamb shanks brown hard; cook for 2 hours 30 minutes with onion, garlic, turmeric, cinnamon and saffron in a covered pot…
Persian
Discover · lamb + meat + butter
32 recipes
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Course & method
Ingredients
Bamia Iraqi
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join
Iraq
Breast of Lamb with Mustard and Herb Crust
This composed dish showcases lamb breast's rich potential: the trimmed meat is braised until tender in an herb-infused…
French
Chelo Kabab Koobideh
Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water
Persian
Dolma (Azerbaijani Stuffed Vine Leaves)
Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage
Azerbaijan
Domoda
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Senegalese
Fattah Bil Lahma
Lamb shoulder simmers in a spiced stock for 90 minutes until tender
Egyptian
Irish Stew
Irish stew is the epitome of rustic, peasant cooking elevated to comfort food status
Irish
Kabsa
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Arabian
Kabuli Pulao
Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…
Afghanistan
Kibbeh Bil Laban
Fine bulgur soaks; lamb mince blends with bulgur, grated onion, allspice and salt to a smooth paste; small torpedoes are…
Syria
Kibbeh Bil Saneeyeh
Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry
Palestinian
Kibbeh Mosul
Fine bulgur soaks for 30 minutes
Sides
Lahori Mutton Karahi
Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…
Lahori
Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…
Indian
Lamb Stew (Navarin d'Agneau)
Navarin d'agneau is a classic French spring stew, combining three different cuts of lamb, shoulder, neck, and breast…
French