Lamb Dishes

Lamb dishes

  • Abgoosht Abgoosht
    Abgoosht is an Iranian stew. It is also called Dizi, which refers to the traditional stone crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."
  • Alinazik kebab Alinazik kebab
    Alinazik kebab, or simply alinazik, is a home-style Turkish dish which is a specialty of the Gaziantep province of Turkey. It is made from smoked and spiced eggplant, grilled and then pureed, topped with cubes of sauteed lamb, previously seasoned and marinated.
  • Aloo gosht Aloo gosht
    Aloo gosht is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes cooked with meat, usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
  • Arnavut ciğeri
    Arnavut ciğeri is a Turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.
  • Arrosticini Arrosticini
    Arrosticini are a class of traditional Abruzzese cuisine from the Italian region of Abruzzo. Arrosticini are typically made from castrated sheep's meat, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called canala as it resembles a gutter.
  • Baeckeoffe Baeckeoffe
    Baeckeoffe is a French casserole dish that is typical in the French region of Alsace, situated on the border with Germany.
  • Beşbarmaq Beşbarmaq
    Beşbarmaq, or Beshbarmak, is the national dish among nomadic Turkic peoples in Central Asia.
  • Beshbarmak
    Beshbarmak, is the national dish among nomadic Turkic peoples in Central Asia.
  • Beyti kebab Beyti kebab
    Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt.
  • Biryani Biryani
    Biryani, also known as biriyani, biriani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice and meat.
  • Blessed thistle with lamb
    Blessed Thistle with Lamb is a dish common to the Aegean coast and Aegean sea islands among Turkish and Greek people.
  • Bozbash
    Bozbash is a mutton soup found in Armenian and Azerbaijani cuisine.
  • Buğu kebabı
    Buğu kebabı is a lamb-based dish from the Turkish cuisine. It is a stew, like tas kebabı. Buğu kebabı is made with meat, shallots, tomatoes, fresh oregano, garlic, bay leaves, tomato paste and spices.
  • Cağ kebabı Cağ kebabı
    Cağ kebabı is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province. The cities of Tortum and Oltu in the said province and Yusufeli in the neighboring Artvin province are in a heated debate concerning the origin of the dish.
  • Cawl Cawl
    Cawl is a Welsh dish. In modern Welsh the word is used to refer to any soup or broth. In English the word is used to refer to a traditional Welsh soup.
  • Chakapuli
    Chakapuli is a Georgian stew. It is considered to be one of the most popular dishes in Georgia.
  • Chanakhi Chanakhi
    Chanakhi is a traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic.
  • Chapli kebab
    Chapli kebab is a Pashtun-style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in northwest Pakistan, and is also known as the Peshawari kebab.
  • Chegdermeh
    Chegdermeh or Chekdermeh is a Turkmen traditional food that is cooked simultaneously with rice, meat, tomato paste or tomato and onions with oil, water and add-ons such as salt and pepper.
  • Çiğ köfte Çiğ köfte
    Raw meatballis a raw meatball dish. In Armenian, Kurdish, and Turkish cuisine, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is traditionally made with either beef or lamb, and usually served as an appetizer or meze.
  • Colocasia with lamb
    Colocasia with lamb this dish commonly eaten in Cyprus. Ingredients include kolokas, lamb chunks, onion, lemon juice, flour, butter, salt.
  • Colonial goose
    Colonial goose is a preparation of roast leg of lamb or mutton popular as a dish in New Zealand until the last quarter of the 20th century.
  • Corn poppy with lamb
    Corn poppy with lamb this dish commonly used by Aegean coast and Aegean sea islands Turkish and Greek people.
  • Dalcha
    Dalcha, also known as Kaddu ka Dalcha, is an Hyderabadi Indian stew made from mutton, chana dal and tamarind. It is usually complemented with the Bagara khana.
  • Devilled kidneys Devilled kidneys
    Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling". It has since become more frequently used as a supper-time dish, and is regularly featured in cookbooks and by celebrity chefs.
  • Dhansak
    Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables.
  • Doner kebab Doner kebab
    Döner kebab is a Turkish kebab, made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced vertically into thin shavings as it cooks.
  • Drob
    Drob, fully named Drob de Miel or Drob de Paste is a traditional Romanian dish, similar to a haggis, usually served at the Easter table.
  • Fahsa Fahsa
    Fahsa is a Yemeni stew. It is made of lamb cutlets with lamb broth. Spices and "holba" are added after cooking.
  • Fårikål Fårikål
    Fårikål is a traditional Norwegian dish and also considered the national dish of the country. Consisting of pieces of mutton with bone, cabbage, whole black pepper and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets.
  • Fenalår
    Fenalår, in Norway, is a salted, dried and cured leg of lamb or year old, young mutton. Curing time is normally about three months, but the fenalår may be matured for a year or more.
  • Fennel with lamb
    Fennel with lamb is a dish from the Aegean coast and Aegean Sea islands among both Turkish and Greek people.
  • Gheimeh Gheimeh
    Gheimeh also known as Khoresh-e Gheimeh is an Iranian and Iraqi stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
  • Grjúpán
    Grjúpán is an Icelandic dish that was eaten in earlier centuries in Iceland. It was the lungs of a sheep which was smoked with added salt and water.
  • Haneeth Haneeth
    Haneeth is the traditional dish of Yemen. It is now very popular in the rest of the Arabian Peninsula and in many other Saudi cities such as Bareg and Al Qunfudhah.
  • Hangikjöt Hangikjöt
    Hangikjöt is a traditional festive food in Iceland, served at Christmas.
  • Hünkârbeğendi
    Hünkârbeğendi, or simply beğendi, is an Ottoman cuisine dish. It is made from smoked and spiced eggplant, which is grilled, then pureed, and stirred with milk, melted butter and roasted flour. Finally, the mixture is topped with cubes of sauteed lamb.
  • Instant-boiled mutton Instant-boiled mutton
    Instant-boiled mutton is a Chinese hot pot dish.
  • Jalamah (food)
    Jalamah is the traditional dish of Asir, native to Bareg and Qunfudhah. Jalamah is made from Lamb, and a mixture of Arabic Spices. The meat used is usually a young and small sized lamb to enhance the taste further.
  • Jingisukan Jingisukan
    Jingisukan is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. The dish is particularly popular on the northern island of Hokkaidō, in China and in Thailand.
  • Kabuli palaw
    Qabli or Kabuli palaw is a northern Afghan dish, a variety of pilaf, consisting of steamed rice mixed with raisins, carrots, and lamb. It is one of the most popular dishes in Afghanistan and is considered the Afghan national dish. Qabli is not to be mistaken with the capital of Afghanistan, Kabul.
  • Kairi ka do pyaza
    Kairi ka do pyaza is an lamb meat preparation along with unripe green mangoes from Hyderabad, India. Its origin is from Hyderabadi cuisine, and is popular among Hyderabadi Muslims. Dopiaza is an onion gravy preparation with a souring agent.
  • Kamounia
    Kamounia, sometimes spelled Kamouneya, is a beef and liver stew prepared with cumin. It is a part of Egyptian cuisine and Tunisian cuisine. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice.
  • Keema
    Keema or qeema is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat. It is typically minced mutton curry with peas or potatoes.
  • Khorkhog Khorkhog
    Khorkhog is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
  • Kibbeh nayyeh Kibbeh nayyeh
    Kibbeh nayyeh or raw kibbeh is a Levantine mezze. It consists of minced raw lamb or beef mixed with fine bulgur and spices.
  • Kokoretsi Kokoretsi
    Kokoretsi or kokoreç is a dish of the Balkans, Greece, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle.
  • Kol böreği Kol böreği
    Kol böreği is a Turkish puff pastry prepared in long rolls, traditionally filled with cheese, potatoes, spinach, or meat, and baked at a low temperature. They are named after their long arm-like appearance.
  • Kuurdak
    Kuurdak, transliterated with various spellings, is a traditional meat dish made in Central Asia, especially among the Kyrgyz. The name comes from a nominalisation of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".
  • Laal maans Laal maans
    Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of curd and hot spices such as red chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.
  • Lahndi (food)
    Lahndi, also known as dried meat, is a winter food popular in northern Afghanistan and in Pushtoon Tribe of Pakistan. Consumption of lahndi is common during the winter months. Sheep are specially fattened so that their flesh may be more suitable for preparing lahndi.
  • Lamb and mutton Lamb and mutton
    Lamb, hogget, and mutton are the meat of domestic sheep at different ages.
  • Lamb chop (meat)
    A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb.
  • Lamb Chops Genghis
    Khurga Darvuul "Chingis" is a Mongolian dish made of minced lamb chop meat and horse meat mixed together into patties. It is also nicknamed the "Mongolian hamburger" by expatriates. This dish was prepared by Genghis Khan's chefs to feed his soldiers in the Mongol invasions.
  • Lamb fries Lamb fries
    Lamb fries are lamb testicles used as food. Historically they were parboiled, cut in half, and seasoned. Lamb testicles are served in a variety of cuisines, including Italian, American Basque, barbecue, Chinese, Caucasian, Armenian, and Turkish.
  • Lamb's fry Lamb's fry
    Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination of these.
  • Lancashire hotpot Lancashire hotpot
    Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat.
  • Lechazo Lechazo
    Lechazo is a Spanish dish made from "cordero lechal". The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo", Spanish suckling pigs. The province of Castilla y Leon has a distinctive version of lechazo referred to as "Lechazo de Castilla y Leon".
  • Lunggoi Katsa
    In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.
  • Macon (food)
    Macon is a food item that is prepared from mutton. Macon is prepared in a similar manner to bacon, with the meat being cured by soaking it in large quantities of salt or brine; the name macon being a portmanteau word of mutton and bacon.
  • Mallow with lamb
    Mallow with lamb is a dish from the Aegean coast and Aegean Sea islands among both Turkish and Greek people.
  • Mansaf Mansaf
    Mansaf is a traditional Arabic dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
  • Méchoui Méchoui
    In the cuisine of Northern Africa, Méchoui is a whole sheep or a lamb spit-roasted on a barbecue. The word comes from the Arabic word šawa, which means "grilled, roasted". This dish is very popular in North Africa.
  • Mixiote Mixiote
    A mixiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used.
  • Murtabak Murtabak
    Murtabak or martabak, also mutabbaq, is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia, Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. Depending on the location, the name and ingredients can significantly vary.
  • Mutton curry
    Mutton curry is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal. Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, onion, tomato and spices.
  • Mutton flaps
    Mutton flaps, or breast of lamb, are an inexpensive cut of meat from a sheep.
  • Mutton pulao
    Mutton Pulao is a dish fairly common in North Indian and Pakistani cuisine that incorporates mutton into a rice pilaf.
  • Naan qalia Naan qalia
    Naan qalia is a dish that originates from Aurangabad in India. It is a concoction of mutton and a variety of spices. Naan is a bread made in a tandoor, while qalia is a mixture of mutton and various spices.
  • Navarin (food) Navarin (food)
    Navarin is a French ragoût of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier.
  • Paomo Paomo
    Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an. It is a hot stew of chopped-up steamed leavened bread, cooked in lamb broth and served with lamb meat, sometimes substituted with beef.
  • Pasanda Pasanda
    Pasanda is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Mughal Emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.
  • Pathar-ka-Gosht
    Pathar-ka-Gosht - is a popular lamb dish, especially prepared in Hyderabad, Telangana, India. This dish is prepared with mutton by heating it on a wide stone, on a flame. The spices are added once the meat pieces are heated and served with onions and other ingredients.
  • Pinchitos Pinchitos
    Pinchitos or Pinchos Morunos is a Moorish-derived cuisine typical of the Spanish autonomous communities of Andalusia and Extremadura. It consists of small cubes of meat threaded onto a skewer which are traditionally cooked over charcoal braziers.
  • Pinnekjøtt Pinnekjøtt
    In Norway, Pinnekjøtt, lit: Stick Meat, is a main course dinner dish of lamb or mutton. Pinnekjøtt is a festive dish typical to Western- and Northern Norway, and is rapidly gaining popularity in other regions as well.
  • Pleșcoi sausages
    Pleșcoi sausages are a Romanian sausage made from mutton spiced with chili peppers and garlic, traditionally made in and around the Pleșcoi village, in the Buzău County of Romania. If the mutton contains too much fat, it can be balanced with beef, but with no more than half of the mutton content.
  • Powsowdie
    Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland.
  • Quzi
    Quzi also called Qoozi or Ghozi is a rice based dish popular in Levant countries. It is served with very slow cooked lamb, roasted nuts, raisins and served over rice. It is considered one of Iraq's national dishes and Introduced in Turkey by Arab Immigrants.
  • Rack of lamb Rack of lamb
    A rack of lamb or carré d'agneau is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single', but may also be sold as a "double rack of lamb", with the ribs on both sides.
  • Raw meatball
    Raw meatballis a raw meatball dish. In Armenian, Kurdish, and Turkish cuisine, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is traditionally made with either beef or lamb, and usually served as an appetizer or meze.
  • Ribberull
    Ribberull is a Norwegian dish consisting of lamb shoulder boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed.
  • Roast lamb with laver sauce
    Roast lamb with laver sauce is a recipe associated with Wales and Welsh cuisine.
  • Rogan josh Rogan josh
    Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.
  • Sajji Sajji
    Sajji is a popular dish in Balochistan province of Pakistan. It consists of whole lamb or chicken, in skewers, marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the 'rare' stage.
  • Sarburma Sarburma
    Sarburma, also known simply as burma among Crimean Tatars, is a traditional meat pie in Crimean Tatar cuisine. In Crimean Tatar language sarmaq means "to wrap" and burmaq "to curl". Nowadays, it is a widespread snack in Crimea, neighbouring regions of Ukraine, and in Turkey.
  • Scotch broth
    Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables, and dried pulses.
  • Scotch pie Scotch pie
    A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie or mince pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie pie, and so forth.
  • Scouse (food) Scouse (food)
    Scouse is a type of lamb or beef stew. The word comes from "Lobscouse", a stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.
  • Seco (food)
    Seco is a popular stewed meat plate served in Peru and Ecuador. One popular variation is seco de cordero.
  • Sfiha Sfiha
    Sfiha, is a pie-like dish originating from the Levant, specifically Baalbek, Lebanon, but it is also known in Turkey as pide. It was introduced in Brazil and Argentina by Levantine immigrants, where it is known as esfiha or esfirra.
  • Sha Shingbee
    Sha Shingbee is a stir-fry type dish of sliced mutton with green beans in Tibetan cuisine.
  • Skerpikjøt Skerpikjøt
    Skerpikjøt, a type of wind-dried mutton, is a delicacy of the Faroe Islands.
  • Skilpadjies
    Skilpadjies is a traditional South African food, also known by other names such as muise, vlermuise and pofadder.
  • Smalahove Smalahove
    Smalahove is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale.
  • Sosatie Sosatie
    Sosatie is a traditional South African dish of meat cooked on skewers. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.
  • Squab pie Squab pie
    Squab pie is a traditional dish from South West England, with early records showing it was associated with Cornwall, Devon and Gloucestershire. Although the name suggests it contains squab, in fact it contains mutton and apples.
  • Steak Steak
    A steak is a meat generally sliced across the muscle fibers, potentially including a bone.
  • Stuffed intestines
    Stuffed intestines is a dish from the Turkish cuisine. The main ingredients are minced meat, lamb's intestines, rice, tomato paste, red pepper paste, butter, salt, black pepper, allspice, and cinnamon.
  • Svið Svið
    Svið is a traditional Icelandic dish consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the brain removed, sometimes cured in lactic acid.
  • Tavë kosi
    Tavë kosi is a national dish in Albania. It is a dish of lamb and rice baked with a mixture of yogurt and eggs added to a roux. It is also popular in Greece and Turkey, where it is known as Elbasan tava, named after the Albanian city of Elbasan.
  • Tomato bredie
    Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. It is of Dutch origin.
  • Tripoux
    Tripoux is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables.
  • Wazwan Wazwan
    Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are meat-based using lamb or chicken.

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  • Paul Beppler posted a photo:

    El platillo que se llama "chamorro de borrego" es una especialidad de la gastronomía tradicional del estado de Jalisco, México


    Siguen dos referencias a la culinária de Jalisco:

    Mexconnect: A Guide to Mexican Butcher Shops Part II: Pork and Lamb by Karen Hursh Graber

    Arecetas: Recetas, trucos, y consejos: Gastronomía de Jalisco

  • MayaBeee posted a photo:

    Tender

  • rexipe posted a photo:

    Lamb Kebabs

    This was one of my favourite dishes as a kid ... my mum cooked it all the time and definitely it is one of favourite dishes.

    Ingredients
    5 ml. (1 tsp.) garlic, crushed or finely chopped
    1.0 ml. (2 tsp.) fresh ginger, finely chopped
    3.0 ml. (2 Tbs.) lemon juice
    6.0 ml. (1/4 cup) peanut or vegetable oil
    2.5 ml. (1/2 tsp.) ground turmeric
    2.5 ml. (1/2 tsp.) ground coriander
    2.5 ml. (1/2 tsp.) ground cumin
    1/8 tsp. ground cayenne pepper
    3 0 ml. (2 Tbs.) grated onion
    1 kg. (2 lbs.) lean lamb, cut into cubes
    2 medium onions, cut into large chunks
    2 medium bell peppers, cut into large chunks
    2 medium tomatoes, cut into large wedges

    Method
    Mix marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour.
    Preheat broiler or light the barbecue.

    Divide the meat and vegetables evenly into 4 parts, and skewer the pieces, alternating meat and vegetables, on 4 skewers. Place skewers 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

    Serve with rice and raita.

    Enjoy the Recipe
    Faz
    XX

    If you would like to see full details of this recipe www.rexipe.com/recipes/34-lamb_kebabs or other recipes please go to www.rexipe.com