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You can also browse the following types of meat-based recipes:
| Meat-based Recipes | ||
| Beef Recipes | Chicken Recipes | Fish Recipes |
| Fowl-based Recipes | Game Recipes | Ham Recipes |
| Lamb Recipes | Mutton Recipes | Offal Recipes |
| Pork Recipes | Veal Recipes |
Alphabetical list of lamb recipes follow (limited to 100 recipes per page). There are 360 recipes in total:
| Ćevapčići Origin: Serbia | Braak (Stuffed Vine Leaves) Origin: Libya | Crown Roast of Lamb Origin: British |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Braised Sweetbreads Origin: British | Curried Lamb Chops Origin: Fusion |
| Abacchio alla Cacciatora Origin: Italy | Brik Dannouni (Stuffed Lamb Turnovers) Origin: Tunisia | Curried Mutton Origin: Aruba |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Brown Windsor Soup Origin: British | Cuscus bil-Bosla (Couscous with Lamb and Chickpeas) Origin: Libya |
| Adana Kebab Origin: Turkey | Brunei Murtabak (Meat Rotis) Origin: Brunei | Cuscus bil-Khodra (Couscous with Green Beans) Origin: Libya |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Buckingham-glazed Leg of Lamb Origin: American | Düğün Çorbası (Wedding Soup) Origin: Turkey |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Burkinabe Spiced Lamb Balls Origin: Burkina Faso | Deep-fried Sweetbreads Origin: British |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Cameroonian Suya Origin: Cameroonian | Dolma Mshakla (Stuffed Vegetables) Origin: Libya |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France | Dovga (Pea and Sorrel Soup with Meatballs) Origin: Azerbaijan |
| Ardshane House Irish Stew Origin: Ireland | Cassava Soup Origin: Liberia | Dundee Lamb Chops Origin: Scottish |
| Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Cawl (Soup) Origin: Welsh | Easter Greek Lamb Origin: Greece |
| Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Cawl Cig Oen (Lamb Broth) Origin: Welsh | Easter Leg of Lamb with Apricots Origin: British |
| Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece | Cawl Cynhaeaf (Harvest Broth) Origin: Welsh | Egyptian Moussaka Origin: Egypt |
| Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Cawl Mamgu (Grandma's Soup) Origin: Welsh | El Ham Lahlou (Sweet Lamb for Ramadan) Origin: Algeria |
| Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style) Origin: Welsh | El-Ayne Tajine (Tagine with Prunes) Origin: Algeria |
| Aromatic Lamb Origin: Mediterranean | Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) Origin: Welsh | Elaichi Gosht (Lamb With Cardamom) Origin: India |
| Asharbal Leebia (Libyan Soup 2) Origin: Libya | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh | Elleniké arnié aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece |
| Aubergine and Lamb Pizza Origin: Italy | Chakapuli (Lamb and Plums In Herb Sauce) Origin: Russia | Extumer Lamb Roast Origin: Germany |
| Babotee Origin: South Africa | Chakchouka Origin: Tunisia | Fakhthat Karoof Fil Forn (Libyan Roast Leg of Lamb) Origin: Libya |
| Baeckeofe Origin: German | Chorba Hamra (Red Soup) Origin: Algeria | Falscher Hase (False Hare) Origin: Germany |
| Bak Kut Teh (Spicy Sparerib Soup) Origin: Malaysia | Chorbah (Lamb and Vegetable Soup with Vermicelli) Origin: Tunisia | Fassoulia (Green Bean Stew) Origin: Armenia |
| Barley Kail Origin: Scottish | Cig Oen â Saws Llus (Lamb with Bilberry Sauce) Origin: Welsh | Fetat Fuul (Broad Bean Stew) Origin: Libya |
| Basturma II (Georgian Pomegranate Marinated Grilled Lamb) Origin: Ukraine | Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb) Origin: Welsh | Fonnell Origin: English |
| Batata Mbattina (Lamb and Potato Sandwich) Origin: Libya | Cig Oen Rhost (Roast Lamb) Origin: Welsh | Forshmak (Georgian Minced Meat Soufflé) Origin: Georgia |
| Batata Mbattina 2 (Lamb and Potato Patties) Origin: Libya | Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard) Origin: Welsh | Fried Lamb with Onions Origin: China |
| Be'geh Zigni (Lamb Stew with Spices) Origin: Eritrea | Colonial Goose Origin: Ireland | Georgian Lamb and Bean Stew Origin: Georgia |
| Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln (Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes) Origin: Germany | Cordula (Braided Lamb Intestiness) Origin: Italy | German Lamb Meatballs Origin: Germany |
| Bhuna Ghost Origin: India | Country Cork Irish Stew Origin: Ireland | Gigot de Mouton (Lamb Roast in White Wine) Origin: Mauritius |
| Biscuit-topped Lamb Casserole Origin: British | Couscous de Timbuktu Origin: Mali | Ginger and Lime Glazed Lamb Steaks with Rice Origin: Fusion |
| Boiled Meats Ordinary Origin: British | Couscous Marrakech Origin: Morocco | Goan Lamb Xacutti Origin: Goa |
| Boko Boko Origin: East Africa | Cranberry-orange Roast Lamb Origin: American | Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples) Origin: Welsh |
| Bosartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan | Creamed Sweetbreads Origin: British | Golwython Oen Cymreig (Welsh Lamb Chops) Origin: Welsh |
| Bosnian Chorba (Bosnian Lamb Soup) Origin: Bosnia | Crockpot Irish Stew Origin: Ireland | |
| Botswanan Lamb Pie Origin: Botswana | Crockpot Lamb with Sun-dried Tomato Pesto Origin: British |
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.