Ashak (Dumplings with spiced lamb)

Ashak (or Aushak), In Afghanistan, these dumplings are typically served on a big platter as a main course. Ashak also makes  an elegant first course. It’s made with a delicate dough and is traditionally filled with gandana (Mixture of chopped fresh herbs), a member of the onion family with a mild flavor and an appearance similar to […]

Rogan josh

Rogan josh (British English [ˌrəʊɡən ˈdʒəʊʃ], American English [ˌroʊɡən ˈdʒoʊʃ]), also written ROGHAN JOSH or ROGHAN GHOSHT, is an aromatic LAMB or GOAT meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. (Kashmir is the northernmost geographical region of the Indian subcontinent.) A number of origins of […]

Qormah e Lawand

Qormah, or korma, are creamy curries often thickened with nuts or nut purees. There are many different kinds of qormah, and qormah lawand is an Afghani version with chunks of CHICKEN or LAMB in a onion gravy flavored with sweet spices. RECIPE: Ingredients: 1/2 cup Cashews or almonds 3 to 4 cloves of garlic, minced 2 tbsp […]

Qormah e Nadroo

Qormah or Korma comes from the Urdu word ḳormā, which means to “braise”. This dish is cooked with meat (Lamb, Veal or Chicken) and nadroo (LOTUS ROOT) in onion and yogurt gravy. As with other braised dishes like Rogan Josh, it is characteristic of Moghul cuisine, which was first introduced to Northern India by the […]

Lamb Korma

Lamb Korma [kor-mah] Popular in India and Pakistan, KORMA is a spicy curried dish of mutton, lamb or chicken, usually with the addition of onions and sometimes other vegetables. RECIPE: (For 4 servings) Ingredients: 500 g lamb 4 tablespoons yogurt 3 onions, chopped 6 cloves garlic, chopped 1 inch ginger, chopped 3 tablespoons ghee or […]

Lu sipi

Lu sipi The Tongan region has been inhabited since the 5th century BC. Their cuisine has developed over 3000 years and includes many dishes. Lū Sipi is one of them; a Polynesian favorite of lamb and onion wrapped in taro leaves and backed with coconut milk. Lū is lea faka-Tonga for the edible leaves of […]

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