lamb Recipes
174 delicious lamb recipes from around the world
Kofta Kebab
Middle Eastern spiced meat skewers - ground lamb with onion and spices, molded onto flat skewers and grilled over coals.
Mahicheh
Persian braised lamb shank - lamb shanks slow-cooked until falling off the bone in aromatic broth. Ultimate comfort.
Kabab Koobideh
Persian ground meat kebab - juicy lamb kebab on flat skewers. King of Persian kebabs.
Baghali Polo ba Mahiche
Persian dill rice with lamb shank - fava beans and dill rice with braised lamb.
Abgoosht
Persian lamb soup - lamb and chickpea stew, served two ways. Ancient comfort food.
Khoresht Karafs
Persian celery stew - lamb with celery and herbs. Light and fragrant.
Ghormeh Sabzi
Persian herb stew - herbs, kidney beans, dried lime, lamb. Iran's national dish.
Khoresh Gheymeh
Persian yellow split pea stew - lamb with split peas, dried lime, and fries on top.
Dizi (Abgoosht)
Persian lamb stew - lamb and chickpea stew served in two courses. Ancient tradition.
Kabab Koobideh
Persian minced kebab - ground lamb on flat skewers. The most popular Persian kabab.
Qeymeh Nesar
Royal lamb with jeweled rice - lamb stew with pistachios, almonds over rice. Qazvin specialty.
Abgoosht
Persian lamb and chickpea stew - meat pounded with liquid as two courses. Traditional.
Khoresh Bademjan
Persian eggplant stew - lamb with fried eggplant and tomatoes. Comfort classic.
Dizi
Persian lamb and bean stew - served in traditional pot as two courses.
Mandi
Yemeni smoked rice - basmati rice and meat slow-cooked in underground tandoor, infused with wood smoke. Arabian Peninsula feast.
Abgoosht (Persian Lamb and Chickpea Stew)
A hearty and ancient Persian comfort food, Abgoosht is a rich lamb and chickpea stew traditionally served in two courses: first the flavorful broth as a soup, followed by the mashed solids as a thick, savory paste, often enjoyed with flatbread.
Adana Kebab
A traditional Turkish specialty from Adana, this spicy lamb kebab is made with hand-minced lamb, rich lamb tail fat, and a generous amount of chili. It's known for its fiery kick and succulent texture.
Adana Kebap
Adana Kebap is a flavorful and spicy grilled minced meat dish originating from the Adana region of Turkey. It features finely ground lamb, mixed with lamb tail fat and generous amounts of red pepper flakes, then hand-formed onto wide, flat skewers and grilled over charcoal. This specialty is known for its heat and juicy texture.
Ali Nazik
A classic Gaziantep dish featuring a smoky, mashed eggplant and garlic yogurt base topped with succulent, spiced ground lamb and finished with a fragrant paprika-infused butter. This Southern Turkish specialty is a delightful blend of textures and flavors.
Alinazik Kebap
A classic Gaziantep dish featuring tender, sautéed lamb cubes served atop a smoky, creamy purée of roasted eggplant mixed with yogurt and garlic. A rich and satisfying experience.
Arayes (Lebanese Grilled Meat Pitas)
A classic Lebanese street food, Arayes are pita breads stuffed with a flavorful mixture of spiced ground lamb and then grilled until golden brown and crispy. The result is a delicious, savory pocket with a satisfying crunch.
Awarma (Lebanese Preserved Lamb)
A traditional Lebanese mountain delicacy, awarma is lamb confit, slow-cooked and preserved in its own rendered fat. This method ensures longevity, making it a staple for preservation. It's incredibly versatile and can be used in various dishes, from breakfast eggs to hearty stews.
Bademjan Shekam Por (Persian Stuffed Eggplant)
An elegant and flavorful Persian dish featuring tender eggplants stuffed with a savory mixture of ground lamb, toasted walnuts, and a tangy pomegranate sauce. This dish offers a delightful balance of sweet, sour, and savory notes.
Bamia bil Lahm (Lebanese Okra and Lamb Stew)
A hearty and flavorful Lebanese stew featuring tender lamb and tender okra simmered in a rich, spiced tomato sauce. This dish is a comforting classic, perfect for any season.