Domoda
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Senegalese
Discover · spicy + lime + lamb
17 recipes
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Course & method
Ingredients
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
BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…
Indian
Lamb Bhuna
BIR lamb bhuna is the restaurant-style version of the slow-cooked Bengali bhuna, dry and intensely flavoured, with the…
Indian
Lamb Madras
BIR lamb madras is the British restaurant adaptation of the South Indian Madras curry tradition, a sweet-and-sour curry…
Indian
Lamb Madras
Hot, sharp curry inspired by the cooking of southern India
Indian
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
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 Dhansak
Dhansak is a Parsi dish at heart, traditionally a slow-cooked stew of meat, lentils, and vegetables eaten on Sundays
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
Restaurant-Style Moghul Curry
Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…
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