Bamia Iraqi
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join
Iraq
Discover · lamb + onion + lime
18 recipes
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In season
May produce
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Course & method
Ingredients
Domoda
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Senegalese
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
Indian
Kabsa
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Arabian
Lamb Achari
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
Indian
Lamb Bhuna
A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish
Indian
Madghoot
The fast Saudi cousin of mandi, made when you want kabsa-deep flavour but the day doesn't have three hours in it for the meat to cook
Arabian
Mathloutha
The Saudi gathering platter built for the night when one cut of meat isn't enough
Arabian
Mutabbaq
The Saudi street snack that almost every food court and roadside griddle in the kingdom has running through service
Snacks
Mutton Sukka
Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender
Indian
Quzi
A bone-in lamb shoulder rubs with baharat, dried lime, garlic and yogurt; sits overnight; roasts long and slow until the…
Iraq
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 Lamb Achari
"Achari" means "of pickle" — the dish is built around Indian-style pickles (achaar) as a flavouring agent rather than a condiment
Indian
Restaurant-Style Lavastorm Curry
Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…
Indian
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
Snacks
Seekh Kebab Roll
Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…
Snacks