4 lÀckra mutton-recept frÄn hela vÀrlden
A unique and flavorful sauce from the Zou and southern regions of Benin, traditionally made with mutton blood, spices, and other ingredients. It's a rich, savory dish often served with akassa or eba.
Marinated and grilled skewers of tender lamb or mutton, served with a vibrant, spicy dipping sauce that balances heat with aromatic herbs and spices.
A fiery and intensely flavorful Rajasthani mutton curry, Laal Maas is renowned for its vibrant red hue and rich, spicy taste. Traditionally made with tender lamb or goat meat slow-cooked in a gravy infused with dried Mathania red chilies, garlic, ginger, and yogurt, this dish offers a complex balance of heat and aromatic spices. It's a culinary emblem of Rajasthan, often associated with royal feasts and warrior traditions.
Fakoye is a traditional Malian sauce made from jute leaves (also known as molokhia or corĂšte), often prepared with meat and served over rice. It has a unique, slightly viscous texture and a deep, earthy flavor.
