Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
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Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli
Rice is rinsed but not soaked (this is Portuguese-style rice, where short-grain is preferred for its slight starchiness)
A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced…
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join
The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
Birria is a Mexican braise of long, patient ambition
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…
Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…
A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work
Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…