Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
Mutton on the bone, shoulder, breast, leg in big pieces, is placed in a deep pot. Cold water covers. Salt is added (heroically, about 1 tablespoon per litre). The pot comes to a boil; the surface is skimmed thoroughly; then it simmers, partially covered, until the meat is so tender it falls in big juicy pieces from the bone. The dish is piled onto a platter; the broth is reserved and drunk in cups alongside.
Mutton on the bone simmers for 1 hour 15 minutes with onion, bay and a few peppercorns. Bones lift out; meat is shredded. Hand-cut noodles drop into the simmering broth with diced carrot and onion. 6 minutes later the noodles are tender and the dish is done. Salted to taste, garnished with chopped spring onion or dill.
Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli. Frozen peas thaw into the dry filling at the end; lemon juice and chopped coriander finish it. Left to cool. Spring-roll pastry strips fold around a generous tablespoon of filling into triangular packets (flag-fold) and seal with flour paste. Deep-fried 175°C until deep gold.
Fine bulgur soaks for 30 minutes. Lamb mince blends with bulgur, grated onion, allspice, salt to a smooth paste. Filling: lamb mince cooked with onion, garlic, allspice, pine nuts and pomegranate molasses, cooled. Half the shell paste spreads in a wide oiled baking tin; filling spreads over; remaining shell paste tops it. Scored into diamonds; drizzled with samna; baked for 30 minutes.
Sambousak are Afghanistan's answer to the samosa: small triangular fried pastries with a spiced lamb filling, served as a starter or with afternoon tea alongside a green chutney. The filling is a quick fry-up of lamb mince with onion, leek, garlic, ginger, ground coriander, cumin, chilli and a hit of dried mint, then cooled completely before it goes into the wrappers. The dough work is the move: spring-roll pastry sheets get cut into long strips, then folded around a teaspoon of filling using the flag-fold (the strip wraps over the filling at a diagonal, then keeps folding triangle-over-triangle down its length until you have a closed triangle). Seal the seam with a flour-and-water paste, fry at 170°C for three minutes a side until amber. Eat warm with a mint-and-coriander chutney.
A simple yeasted bread dough rises for 1 hour; balls are divided and rolled into 9 cm rounds. A raw mince mixture of lamb, grated onion, tomato, pomegranate molasses, Aleppo pepper, allspice and pine nuts is spread thinly on top. Baked for 12-14 minutes at 230°C, high heat so the dough turns crisp before the meat dries out. Served warm with lemon wedges and yogurt.
Lamb mince fries with onion, garlic, cumin, coriander and chilli to a dry savoury filling. Spring-roll pastry sheets are cut into long strips; a teaspoon of cooled filling goes on a corner; the strip folds into a small triangular packet via the flag-fold method. Sealed with flour-water paste; deep-fried 170°C until shatteringly golden. Eaten with a wedge of lemon and sahawiq.