Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
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Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…
Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…
Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…
The Saudi gathering platter built for the night when one cut of meat isn't enough
Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder
Onion fries in oil until deep gold; ginger-garlic paste joins and is fried for 1 minute
Potatoes, cauliflower, peas boil until tender
Chicken chilli masala is a relatively modern entry on the British curry-house menu, sitting somewhere between a jalfrezi…
Chicken tikka masala is — depending on which origin story you believe — either Glasgow's mid-1970s answer to British…
Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…
This sits apart from the rest of the Restaurant-Style series