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Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry [3] [4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean .
Mutton handi – Cooking vessel from the Indian subcontinent; Heugyeomso-tang – a Korean black goat stew; Spanish goat meat hotpot; Hyderabadi biryani [12] [13] Mutton Karahi; Isi ewu – a traditional Igbo dish that is made with a goat's head. [14] Italian capretto; Kabsa – Arabian rice dish; Kaldereta – Filipino goat meat stew [15]
Goat curry is popular among the Muslim community in the region. Curried goat is a dish that is made for special occasions in India, Bangladesh, Pakistan, and Nepal. [2] [3] Goat is a meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork. Therefore, the dish serves as a good medium.
Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas. Kosha mangsho (also referred to as Mutton curry or lamb curry [25]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [26] [27] [28]
Beef Curry: Common beef curry in Bangladesh Gorur Kolija Bhuna (Beef Liver Curry) Beef liver curry Gorur Vuri Bhaja/Vuna (Cooked beef belly) Dish made of beef belly with local spices Chicken roast: Bangladeshi style chicken roast. Rich lush chicken dish cooked in ghee and an array of aromatic spices. It is a rather sweet curry with extravagant ...
Nihari (Hindi: निहारी; Bengali: নিহারী; Urdu: نہاری) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow.
Pat chicken dry; season with Italian seasoning, salt, and pepper. Place 1/4 cup flour in a shallow dish. Dredge chicken on both sides in flour, then transfer to a plate.
Bangladeshi food is often authentic Indian dishes with small changes based on availability of spices and meats, the region is mostly known for its abundance of fish and rice, and as a result a large proportion of this new and developing cuisine contain both fish and rice. Indian foods and Bangladeshi foods are confused and balled into one since ...