World Recipes

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

Spicy hand-minced lamb on flat skewers, grilled over charcoal.

Hand-minced spicy lamb kebab with tail fat, red pepper flakes, and sumac, grilled on wide flat skewers.

Hollowed-out bread loaf filled with Durban lamb or bean curry, a uniquely South African Indian creation.

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.

Sliced döner over pita with tomato sauce, yogurt, and browned butter.

Thinly sliced doner lamb served over pide bread with tomato sauce, brown butter, and yogurt.

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.

Tiny dumplings filled with spiced lamb, boiled and served with garlic yogurt and red pepper butter.

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.

Tomato-lentil soup with lamb — Morocco's Ramadan breaking-fast soup.

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

Braised lamb stew served over a smoky eggplant bechamel puree, combining French technique with Turkish flavor.

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.

Paper-thin crispy flatbread topped with spiced lamb mince — Turkish pizza.

Paper-thin flatbread topped with spiced minced lamb, tomatoes, peppers, and herbs, baked until crisp, rolled with lemon and parsley.

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

Thinly sliced lamb wok-fried with cumin seeds, dried chilies, and onions — a Xinjiang-influenced Northern classic.

Thinly sliced lamb swished in boiling broth with dipping sauces.

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.

Grilled oblong meatballs of lamb and beef seasoned with cumin, onion, and parsley, served with flatbread and salad.

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

Hearty goat head soup with green bananas, yam, and dumplings, considered a restorative tonic.

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

Fresh tandoor-baked naan bread stuffed or topped with spiced minced lamb (keema), served as street food.