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Discover · meat + tomato + garlic + chili + lamb

26 recipes

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Chapli Kebab

Chapli Kebab

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big enough to wrap a hand around and seasoned with the unusual punch of dried pomegranate seeds and coriander. The mince mixes with grated onion, chopped fresh tomato, ginger, garlic, beaten egg and a little gram flour to bind, plus the signature Afghan spice blend (coriander seed, pomegranate seeds, chilli flakes, cumin and garam masala). A thirty-minute rest lets the gram flour absorb the moisture and the spices marry. Pat thin and wide (the word chapli means "flat" or "slipper-shaped"), then fry hard in oil three or four minutes a side until darkly crusted. Eat hot from the pan, wrapped in fresh naan with sliced raw onion and a green chutney.

Afghanistan 1 hour 10 minutes Serves4
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
Kefta Tagine

Kefta Tagine

Beef or lamb mince is mixed with grated onion, garlic, fresh parsley and coriander, cumin, paprika, cinnamon, salt and pepper; shaped into small (3 cm) balls. A tomato sauce is built in the tagine: onion sweats in olive oil, garlic, cumin and paprika join, tomato passata and a stock cube simmer for 10 minutes. The meatballs are nestled in; cooked for 12 minutes turning once. Eggs are cracked into wells; lid on; 4 minutes more until the whites are just set. Scattered with parsley and served hot.

North African 45 minutes Serves4
Kofta Burger

Kofta Burger

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley and the warm spice blend known variously as baharat, sabaa baharat or seven-spice: allspice, black pepper, cinnamon, cloves, nutmeg, cumin and coriander. Traditionally it is moulded around flat metal skewers and grilled over charcoal at a mangal, where it sears fast and stays juicy. Shaping the same mince into a patty for a flatbread sandwich is a natural extension and one you will find in Beirut bakeries and Levantine takeaways from Sydney to Detroit. What makes this burger taste authentic and not just a "Middle-Eastern-spiced lamb burger" is the grated onion: pulled across a box grater so it dissolves into the mince and seasons every gram from the inside, releasing moisture as it cooks. Squeezing out the excess liquid first keeps the patty from falling apart. The sauce is a loosened tahini-yoghurt, tart with lemon and garlic, and the contrast comes from sumac-dusted onions whose sharp, almost berry-like sourness cuts through the lamb's richness. Wrap it in toasted khobz or a soft brioche, depending on the occasion. Difficulty is low. The only skill is restraint with the mince: knead just enough to bind, no more.

Lebanese 35 minutes Serves4
Laghman

Laghman

Two distinct elements that meet at the bowl: long, springy hand-pulled noodles with the chew of fresh ramen, and a brothy lamb-and-tomato topping that's somewhere between a stir-fry and a stew. The topping reads bright and savoury more than spicy, fresh tomato and sundried tomato together giving sweetness and depth, peppers and yardlong beans for crunch, cumin and white pepper for warmth, with a single fresh chilli for gentle heat. Smell-wise it's lamb fat hitting hot oil, then tomato vines, then cumin. The noodles are the difficulty: pulling a coiled rope of rested dough into long even strands takes practice, and your first few attempts will tear. The reward is a noodle nothing like the dried equivalent, thicker, glossier, with proper pull. A signature dish across the entire Uyghur world, eaten from Kashgar to Almaty to Toronto, with each family making minor variations on the topping; the noodle technique itself is shared with the lamian tradition of Lanzhou further east, which laghman is etymologically related to.

Uyghur 1 hour 45 minutes Serves3
Lahem Bi Ajeen

Lahem Bi Ajeen

A soft yeasted bread dough rises for 1 hour. While it rises, the lamb mince is mixed by hand with grated onion, chopped parsley, finely diced tomato, garlic, baharat, allspice, cinnamon, pomegranate molasses, lemon juice and salt, no cooking, the mince stays raw and cooks on the pies. The dough divides into 12 balls; each rolls into a thin 12 cm disc; a heaped tablespoon of the meat mix spreads to the edges. Bakes for 8-10 minutes at 230°C on a baking stone (or hot tray) until the dough is crisp and the meat is glossy and just cooked through.

Palestinian 1 hour 57 minutes Serves6
Lahori Mutton Biryani

Lahori Mutton Biryani

Mutton is marinated overnight in yogurt with browned onion, ginger-garlic, Kashmiri chilli, garam masala and dried plums (aloo bukhara, a Lahori signature). The marinated meat is slow-cooked in its marinade until tender and the masala has reduced to a thick, oil-slicked gravy. Basmati is parboiled in salted water with a sachet of whole spices. The biryani is built in layers: meat, rice, fried onion, saffron milk, mint, repeated; sealed under a tight lid for the dum.

Rice 6 hours 30 minutes Serves6-8
Lahori Mutton Karahi

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 two stages: first chopped, to break down into a base sauce, then sliced, to give texture at the end. The dish cooks uncovered the entire time, which is what defines Lahori karahi (the gravy reduces by half and concentrates). Green chilli, fresh ginger and coriander finish; a tablespoon of butter or ghee makes the slick on top.

Lahori 1 hour 30 minutes Serves4-6
Lamb Karahi (Afghan Style)

Lamb Karahi (Afghan Style)

This is the Afghan take on a karahi, slow-cooked rather than the fast Pakistani version: lamb shoulder browned hard, then braised low for an hour and a half until the meat is tender enough to cut with a spoon. Onions cook deep brown alongside the lamb. Ginger, garlic, cumin, coriander and turmeric toast briefly in the rendered fat; tomato cooks down to a jammy base; the lamb returns with stock and disappears under a lid for ninety minutes. At the end the lid comes off, julienned green chillies and fresh ginger drop in, the gravy reduces and the cooking fat rises to the surface in a thin amber slick (that slick is the visual sign the meat is ready). Eat with naan or chalow rice, and a bowl of sliced raw onion and lemon on the side.

Afghanistan 2 hours 5 minutes Serves4
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