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Lamb
Rich-flavoured sheep meat for pilaf, kebabs, stews and hearty soups.
Lamb is sheep meat with a rich flavour and a distinctive aroma that pairs with garlic, rosemary, cumin and sharp sauces. It is used for pilaf, kebabs, stews, roasted joints and hearty soups.
Recipes with this ingredient
The recipe is taken from the magazine "Culinary Workshop".
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Lamb stew with eggplants is a fragrant and rich dish from Russian cuisine, where hearty and warming meals are valued. The origins of stew go back to the distant past when slow cooking helped reveal the meat's flavor and retain its juiciness. Lamb, tender and infused with spicy notes, pairs wonderfully with the sweet-smoky taste of eggplants, while the addition of white wine adds a special depth to the aroma. Tomatoes fill the dish with freshness and a slight tanginess, while corn brings an unexpected touch of tenderness. This dish is an ideal option for a cozy home dinner served with cilantro that enhances its Eastern nuances. The stew retains its flavor well after cooking, becoming better with each hour of infusion.
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Makhshurda soup is a fragrant and hearty dish of Uzbek cuisine that embodies the rich traditions of Central Asia. Its base is tender lamb, golden-fried with onions, creating a rich meaty flavor. The main distinction of the soup is the use of mung beans, giving it a velvety texture and a light nutty note. Rice makes it even more nutritious, while fresh herbs—basil, cilantro, and green onions—add brightness and freshness. Makhshurda is cooked in a kazan, slowly simmering to allow all flavors to develop. In Uzbekistan, it is often served with matsoni, which complements the soup with a mild tanginess. It’s not just food; it's a true culinary journey filled with the warmth of Eastern flavors and the coziness of home.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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45
Bulat Ibragimov, brand chef and co-owner of the bistro "Artel", shared the recipe with us.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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45
Indian-style pilaf with lamb, known as biryani, is a culinary art born from the rich traditions of Indian cuisine. Its vibrant flavor and aroma result from a complex dance of spices: garam masala, cardamom, coriander, and saffron create a warm spicy depth complemented by tender lamb. The yogurt marinade tenderizes the meat while the spice-infused basmati adds an airy lightness to the dish. Biryani is traditionally served with mint yogurt and chopped cilantro for added freshness and balance. This pilaf symbolizes luxury and comfort; it is prepared for celebrations and special family evenings when food becomes not just sustenance but a true delight.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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3
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
12
3
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
7
3
45