Lamb fat (tail fat)

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Lamb in mushroom sauce with mashed potatoes and chicharrones is a dish that combines the rich flavors and textures of Latin American cuisine. Its roots trace back to the traditions of meat preparation, where lamb holds a special place due to its tenderness and deep flavor. The mushroom sauce, made from lamb bones, acquires a rich umami note that perfectly complements the softness of the mashed potatoes. Crispy chicharrones add contrast, turning each forkful into a celebration of taste. This dish is perfect for festive dinners and for those who appreciate an exquisite blend of textures and aromas.

Veal is a tender meat with a distinctive taste. Without fat, it has nothing to do on the grill, so mutton fat is added to the veal in almost equal proportions. Almaz Aliyev, brand chef of the Almaz shashlik house on the Usachevsky market , shared the recipe with us.

Tokosh is a refined dish of Uzbek cuisine that combines aromatic spices and the rich flavor of lamb. Its roots trace back to ancient traditions of Eastern cuisine, where grape leaves were used to create tender and juicy meat appetizers. The minced lamb mixed with spices and rice is wrapped in grape leaves, forming miniature dolmas. Slow-cooked in chicken broth with butter adds special softness and richness to the tokosh. When served, it is garnished with fresh herbs and accompanied by sour cream, enhancing its flavor even more. This dish is perfect for festive tables, impressing guests with its exquisite taste and rich aroma of Eastern spices.

Confit of lamb hearts with spinach and Jerusalem artichoke is a true embodiment of French gastronomic art. The slow cooking method allows the hearts to retain tenderness and rich flavor, while the aromatic spice blend ras el hanout adds exquisite spiciness. The garnish of roasted red peppers, tomatoes, and shallots turned into a rich sauce adds deep sweetness with a hint of acidity, creating the perfect balance. Crispy slices of Jerusalem artichoke and fresh spinach refresh the composition, making each forkful truly unforgettable. This dish is perfect for gourmets who appreciate unusual flavor combinations and refined presentation. It is best served warm, complemented by a glass of red wine that highlights the richness of the meat notes and the spiciness of the sauce.

Egg dough dumplings with ginger lamb differ from the usual dumplings, first of all, in their appearance. They are prepared in the form of small bags of egg dough, the edges of which can be sealed or tied with culinary twine. Such dumplings are prepared in the national cuisine of the peoples of the Caucasus and in many Muslim countries. They are tasty, very juicy and nutritious. Beautiful multi-colored mince is prepared from fillet, ground with garlic, onion, ginger, mint and lamb fat. The filling is wrapped in pre-kneaded dough with the addition of fresh egg yolks. Thinly rolled out, it should be elastic and durable so that the dumplings do not fall apart during cooking. In this recipe, the dough is cut into equal squares, and the dumplings are steamed - then the bags retain their shape and look beautiful when serving. They are eaten with cutlery, chopsticks, or hands - each portion is swallowed whole, so that the meat juice does not escape onto the plate.

Fried manti is a refined dish of Pan-Asian cuisine that combines traditional cooking techniques with rich flavors. Its history traces back to Central Asia, where manti has long been a popular dish among nomadic peoples. Unlike classic steamed manti, this version is first fried in aromatic lamb fat to achieve a crispy crust and then stewed in a rich broth with tomato paste and vinegar, adding depth of flavor to the dish. The filling made from minced lamb with onions is juicy and rich, while the yeast dough makes the manti especially airy. This dish pairs wonderfully with fresh vegetables and spicy sauces, creating a vibrant and memorable gastronomic experience.

Bayram-plov is a festive dish of Uzbek cuisine filled with vibrant flavors and aromas of Eastern spices. Its history roots in traditional feasts where plov symbolized hospitality and abundance. This recipe uses lamb, chickpeas, and quince that give the plov a unique sweet note and rich taste. It is prepared in several stages: first meat and vegetables are sautéed, then chickpeas, quince, and spices are added, and finally rice that absorbs all the aroma of the ingredients. The finishing touch is decoration with pomegranate seeds, intricately cut carrots, and onion baskets. Bayram-plov is not just nutritious; it becomes a centerpiece on the table symbolizing celebration and family unity.

Liver kaurma is a fragrant dish of Georgian cuisine that embodies the richness of flavors and traditions. It originated in the mountainous regions of Georgia where meat dishes play a central role in nutrition. The main ingredient is lamb liver—tender, juicy, and flavorful. Onions sautéed in fat add sweetness and depth, while tomato puree softens the taste and adds a slight tanginess. Stewing for an hour makes the liver incredibly soft, and fresh herbs—cilantro, parsley, and tarragon—bring fresh, spicy notes. Kaurma pairs excellently with Georgian shoti bread or flatbreads, allowing one to enjoy the rich sauce. The dish conveys the spirit of Georgian hospitality and warmth, making it perfect for festive gatherings or cozy family dinners.