Other Red Meat Recipes from Around the World
A tour of the world through other red meat, 15 authentic dishes, each from a specific region, each with its cultural story and dietary substitutions built in.
15 recipes
Bariis IskukarisMogadishu, Somalia · medium · 1 h 10 minFragrant basmati rice cooked with xawaash spice, caramelized onions, and raisins, Somalia’s festive celebration rice.
Bariis Iskukaris Nyama ChomaNairobi, Kenya · easy · 1 h 15 minSimply salted goat or beef slow-grilled over charcoal and eaten with kachumbari and ugali, Kenya's social feast.
Nyama Choma Rwandan BrochettesKigali, Rwanda · easy · 1 h 20 minMarinated goat skewers grilled over charcoal and served with grilled plantain, Rwanda's favorite social food.
Rwandan Brochettes Fah-FahDjibouti City, Djibouti · medium · 1 h 35 minA fiery, aromatic goat and vegetable soup brightened with green chili and lime, Djibouti's favorite restorative lunch.
Fah-Fah Dumboy and Pepper SoupMonrovia, Liberia · medium · 1 h 30 minLiberia's national plate: a sticky pounded-cassava dumpling served in a fiery pepper soup of meat, shrimp and okra.
Dumboy and Pepper Soup Kacchi Biryani (Dhaka-Style Mutton Biryani)Dhaka, Bangladesh · advanced · 6 h 40 minA Dhaka celebration biryani in which raw yogurt-marinated goat meat and potatoes are layered under par-boiled rice and sealed to cook together on slow dum.
Kacchi Biryani (Dhaka-Style Mutton Biryani) TukirDili, Timor-Leste · medium · 2 h 20 minA festive Timorese stew of goat or lamb braised with tamarind, turmeric, lemongrass and mint, traditionally cooked in bamboo.
Tukir Stuffat tal-Fenek (Rabbit Stew)Valletta, Malta · medium · 2 h 25 minMalta’s national dish: slow-braised rabbit in red wine, tomato, and bay, the centerpiece of a village fenkata feast.
Stuffat tal-Fenek (Rabbit Stew) CunilloAndorra la Vella, Andorra · medium · 2 hA Pyrenean rabbit stew simmered slowly in a herbed tomato and garlic sauce until fork-tender.
Cunillo Curry GoatKingston (Surrey), Jamaica · medium · 4 hBone-in goat marinated in Jamaican curry and green seasoning, then braised slow with allspice, thyme, and Scotch bonnet until it falls from the bone.
Curry Goat Goat WaterBasseterre, Saint Kitts and Nevis · medium · 2 h 55 minA rich, spiced goat stew thickened with breadfruit or flour and scented with clove and rum, the Saturday pot.
Goat Water Stobá di KabrituWillemstad, Curaçao · medium · 3 h 30 minThe celebration stew of Curaçao: goat marinated in lime then slow-braised with onion, tomato, and Antillean spices until it falls from the bone.
Stobá di Kabritu Trinidadian Curry GoatPort of Spain, Trinidad & Tobago · medium · 3 hGoat marinated in green seasoning and slow-curried with Trinidad curry powder, geera, and masala until fork-tender; the special-occasion dish served with roti.
Trinidadian Curry Goat Sambusa (Djiboutian Meat Samosas)Djibouti City, Djibouti · medium · 1 h 10 minCrisp fried pastry triangles packed with spiced minced goat or beef, onion, green chili, garlic and fresh coriander, the snack that breaks the fast in Djibouti.
Goat Meat Pepper Soup (Nwo-Nwo)Enugu (Southeast), Nigeria · medium · 1 h 15 minGoat meat simmered until tender in a thin, fiery broth of Scotch bonnet, crayfish and pepper soup spice, finished with uziza or scent leaves and served hot in small bowls.
Goat Meat Pepper Soup (Nwo-Nwo)← Browse all collections