Food family · 9 dishes · 7 regions

The lamb dish
family.

2India

2Turkey

1Georgia

1China

1Iran

1Scotland

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India

2 dishes from India

2

Dhansak
An Indian dish from Gujarat’s Parsi community, made by cooking chicken or mutton with lentils and vegetables, and served with caramelised rice and fried onions.
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Gushtab
A rich, aromatic Kashmiri meatball curry made with finely minced mutton, yogurt, and spices, served as the final course of the traditional multi-course wazwan feast.
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Turkey

2 dishes from Turkey

2

Georgia

1 dish from Georgia

1

Chanakhi
A traditional Georgian lamb stew with tomatoes, aubergines, potatoes, greens, and garlic, layered in individual clay pots, slow-cooked in the oven for 4.5–5 hours, and served with bread and cheese.
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China

1 dish from China

1

Paomo
A Shaanxi specialty common in Xi’an and Guanzhong, made by cooking pieces of baked wheat flatbread, known as mo, and serving them hot with lamb or beef.
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Iran

1 dish from Iran

1

Rogan josh
An aromatic curried meat dish in Kashmiri cuisine, made with mutton or goat and colored and flavored by alkanet flower and Kashmiri chillies. Tomatoes are often used in the West instead.
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Scotland

1 dish from Scotland

1

Scotch broth
A Scottish soup of barley, lamb, mutton or beef, root vegetables and dried pulses, with cabbage and leeks often added shortly before serving. Recipes vary, and it has long been sold ready-prepared in tins.
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Norway

1 dish from Norway

1

Scouse
A meat stew with potatoes, carrots, and onions, particularly associated with Liverpool. The name derives from lobscouse, a dish of meat and ships biscuit eaten by Northern European sailors.
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