World Recipes

Layered rice and spiced lamb, sealed and slow-cooked — India's rice masterpiece.

Bone-in goat braised in Jamaican curry powder with potatoes and scotch bonnet until fork-tender.

Slow-curried goat with Jamaican curry powder and scotch bonnet.

Herb stew with lamb, kidney beans, and dried limes — Iran's national dish.

Lamb shoulder slow-roasted in a sealed parchment parcel with garlic, lemon, and potatoes until fall-apart tender.

Awadhi-style lamb biryani with par-cooked rice layered over braised lamb, sealed and slow-steamed.

Slow-braised lamb with apricots, almonds, and warm spices in a conical clay pot.

Slow-braised lamb shoulder with prunes, toasted almonds, cinnamon, and honey in a sweet-savory Moroccan tagine.

Layered casserole of fried eggplant, spiced lamb ragu, and thick bechamel custard topping, baked until golden.

Uzbek-style rice pilaf with lamb, carrots, and whole garlic heads, cooked in rendered lamb fat with cumin and barberries.

Kashmiri lamb curry with aromatic spices and yogurt — deep red, not fiery.

Kashmiri slow-braised lamb in a deeply spiced sauce of Kashmiri chilies, yogurt, and aromatic spices — rich red, not fiery.

Spiced ground lamb molded onto skewers and charcoal-grilled until smoky with crisp edges and a juicy interior.

Fragrant, mildly spiced lamb curry from Cape Town's Malay community with potatoes and aromatic spices.

Rich Moroccan soup with lentils, chickpeas, tomatoes, lamb, and warming spices, traditionally served to break the Ramadan fast.

Slow-cooked wheat, barley, and lentils pounded with lamb until the whole pot becomes a thick, spiced porridge.

Spiced minced meat curry with peas — quick and satisfying.

Fried lamb and bulgur croquettes with spiced meat filling.

Football-shaped shells of bulgur and lamb paste stuffed with spiced ground meat, pine nuts, and onion, then deep-fried.

Bone-in lamb chops marinated in yogurt and spices, then pan-fried until crusty and finished with a ginger-chili garnish.

Mild, creamy lamb curry with nuts and yogurt — Mughlai elegance.

Lamb braised in a cilantro and beer sauce with dried lima beans, a northern Peruvian specialty.

Spiced ground lamb on skewers, grilled or broiled.

Seasoned ground lamb in gravy topped with creamy mashed potatoes, baked until the top is golden and crisp.

Cape Malay marinated lamb skewers with dried apricots and onions in a curry-tamarind sauce.

Simple one-pot stew of lamb neck, potatoes, onions, and carrots, slow-simmered until the potatoes thicken the broth.

Spiced minced lamb with green peas in a tomato-onion gravy — everyday comfort food of the Mughlai kitchen.

Hollowed zucchini stuffed with spiced lamb and rice, braised in tomato-mint broth.

Spicy North African lamb sausage seasoned with harissa, cumin, and fennel, grilled until charred.