Meat Dish

India

Chintakaya chaap is a traditional curry originating from Andhra Pradesh. The dish is usually made with a combination of mutton chops, thinly sliced onions, mustard powder, ginger, sliced potatoes, oil, hot peppers, tamarind, chili powder, and salt. The lamb chops are cooked in oil with onions, mustard powder, and ginger-garlic paste until the meat becomes tender. The potatoes, tamarind, chili powder, and hot peppers are added to the pan and the curry is simmered over low heat until everything is fully cooked. Once done, chintakaya chaap is usually garnished with sliced onions and mint leaves.

Chintakaya chaap

Chivo guisado is a Dominican goat stew. It is usually prepared with pieces of goat meat, onions, bitter oranges, garlic, and tomatoes, while the secrets to this delicacy are wild oregano and Scotch bonnet peppers. Local goats feed on wild oregano, which is the reason for great flavors of chivo guisado. It is recommended to serve this tender and flavorful stew with chench&eacute;n (cracked corn pilaf), which is another delicacy from this country.

Chivo guisado

Spain

Chivo lechal Malague&ntilde;o is a traditional dish originating from Malaga. The main ingredient is suckling goat (usually shoulder and leg) that's raised in the Malaga province and has juicy and tender flesh. Other ingredients include lemon juice, olive oil, garlic, wine, thyme, oregano, and salt. The pieces of suckling goat meat are placed into an earthenware baking dish and they are seasoned with the spices and garlic. The meat should be left to marinate for 12 hours before it's drizzled with olive oil and baked for about an hour. Every 15 minutes, the meat is basted with a mixture of water, lemon juice, and wine. Once done, the tender meat is served with a few potatoes or zucchini on the side.

Chivo lechal Malagueño

Guatemala

Choc'a is a traditional dish originating from Guatemala, specifically the town of Almolonga. The dish is made with a combination of boneless pork shoulder that's cut into chunks, onions, tomatoes, sesame seeds, pumpkin seeds, garlic, black peppercorns, and dried red chili peppers. The meat, onions, and tomatoes are simmered until the tomatoes become tender and their skin starts to peel off. The skins are discarded, and the tomatoes are placed back into the pot to simmer with the other ingredients. The sesame and pumpkin seeds are cooked in a skillet with garlic, chili, and peppercorns until toasted. The mixture is combined with cooked tomatoes and ground with a stone grinder or mortar and pestle into a thick and creamy sauce. The meat and the sauce are served together, usually with rice or corn tamales on the side.

Choc'a

Nepal

Choila is a specialty of the Nepalese Newari, and it consists of grilled meat - either water buffalo, chicken, or mutton. The dish is characterized by its spiciness coming from green and red chilis, along with spices such as turmeric and fenugreek seeds. It is usually served with a side dish of pounded rice.

Choila

Cholent is a traditional Jewish stew characterized by its long cooking time. Eastern European cholent usually incorporates ingredients such as barley, beans, and meat, with variable seasonings. Cholent is traditionally cooked on Friday, before the Jewish Sabbat, when all work is forbidden. On Sabbat, the flavors will already infuse, the beans will soften, while tougher cuts of meat will become juicy and tender due to the long cooking time. The dish was invented in Israel and the Middle East, and then spread to North Africa. By the 9th century, it could already be found in Spain. Today, cholent is found throughout the world, in countries such as America, Germany, the Netherlands, Morocco, and Hungary.

Cholent

North Macedonia

Chomlek is a traditional North Macedonian stew that is typically prepared with veal or baby beef, a generous amount of tiny, walnut-sized onion bulbs (called kokar or arpadzik in Macedonian), and garlic. Depending on the recipe, either red or white wine is added to the mixture, while other common ingredients contained in the dish include dried red peppers, carrots, tomato pur&eacute;e, parsley, or mushrooms. Chomlek is usually seasoned with salt, black pepper, red pepper, and bay leaves. It is customarily prepared in a traditional earthenware dish or pot, with the lid placed on top and firmly secured and sealed with dough. Even though this delicacy is a rather straightforward dish, it is also time-consuming and takes hours to cook. North Macedonian chomlek is mostly associated with the southwest and Pelagonija regions of the country, especially with Bitola, Prilep, Ohrid, and Krushevo, with each town having their own version of the dish: bitolski chomlek, prilepski chomlek, ohridski chomlek, and krushevski chomlek. These chomlek variations use more or less the same ingredients with slight differences. In North Macedonia, chomlek is a typical winter dish, usually eaten for lunch, and there&rsquo;s a long-standing tradition of preparing this dish for New Year&rsquo;s celebrations in the towns of Bitola and Prilep. The stew is typically enjoyed with a glass of red wine on the side, and it is recommended to dip some bread in it while eating it. The origins of this specialty most likely stem from Turkish cuisine, which is suggested by the dish&rsquo;s name, which derives from the Turkish word &ccedil;&ouml;mlek, meaning earthenware pot. Some varieties of this traditional stew can be found in other Balkan countries, and it is mainly associated with the traditional cuisine of neighboring Bulgaria, particularly that of Blagoevgrad Province.

Chomlek

This centuries-old Chinese soup allegedly acts as an aphrodisiac and is praised for its health benefits. The ingredient responsible for these claims is the Caterpillar fungus which is inserted into duck meat before cooking this hearty soup. The duck is then placed into a large pot with water, aromatic herbs, and seasonings such as scallions, ginger, pepper, and occasionally, cooking wine. Once cooked, the meat is typically served with rice, while the broth is enjoyed as a tonic.

Chongcao dun laoya

Chooza chaat is a traditional dish (or a snack) originating from Delhi. Although there are variations, it's usually made with a combination of shredded chicken breasts, bell peppers, mustard paste (mustard, vinegar, and hot peppers), garlic, lemon juice, olive oil, salt, and black peppercorns. The bell peppers are charred over an open flame, sealed in a plastic bag, cooled, peeled, de-seeded, and cut into strips. The shredded chicken is mixed with the bell peppers, sprinkled with all the other ingredients, seasoned with salt and pepper, and tossed well before serving. Chooza chaat is often garnished with chopped walnuts.

Chooza chaat

A specialty of Pashtun cuisine, chopan kabob is made with lamb meat roasted over a traditional Afghan charcoal brazier called mankal. It was named after sheep herders (chopan is a Pashto word for shepherd) who used to rub chunks of lamb with plenty of salt, skewer them on twigs or small branches, and roast the meat over a fire while watching their flocks. Today, chopan kabob can be found in numerous kebab street stalls called dukan-e-kebabi. It is often made with jijeq - pieces of fat from the sheep's tail which are added to lamb skewers for extra flavor, while the meat is sometimes pre-marinated. The delicious Afghan lamb skewers are seasoned with sumac or gard-e-ghooreh (sour grape powder), and commonly served with naan bread.

Chopan kabob

The earliest known Chinese-American dish called chop suey is believed to have been invented in the United States in the mid-1800s by Chinese immigrants who were trying to make authentic Chinese food more suitable for westerners. And even though chop suey could easily be as American as apple pie, some food historians speculate that it originated from the Cantonese tsap seui (lit. mixed leftovers), an impressive medley of stir-fried vegetables. However, being limited by the scarcity of Asian vegetables in America, Chinese cooks started stir-frying any vegetables which were at hand, adding shredded chicken, pork, or even beef to the mix, and serving it over steamed rice. Being such an amazing mash-up of Oriental and Western cuisine, it soon started to appear on the menus of Chinese restaurants across the country. Chop suey became incredibly popular, especially in big cities like New York and San Francisco. By the 1920s, the chop suey craze had completely swept the nation: Louis Armstrong recorded Cornet Chop Suey; Edward Hopper painted his Chop Suey, and women's magazines and cookbooks were suddenly filled with various recipes for this versatile dish. However, due to the growing trend of replacing exotic Asian ingredients with locally available foods, the fad had finally peaked in the 1960s. Chop suey had slowly become over-Americanized, and people grew tired of it, especially since new wave gourmet restaurants started serving real Asian food such as Beijing duck, Gong Bao chicken, and other traditional Chinese dishes. Today, the once omnipresent chop suey has nearly disappeared from restaurant menus and almost completely dwindled into oblivion.

Chop Suey

Choto al ajillo is a traditional dish originating from Granada. It consists of succulent and tender kid goat meat, olive oil, stale bread, garlic, smoked paprika, bay leaves, sherry, white wine, and a bit of oregano or marjoram. The stew should have a bit of liquid before serving and it's simmered until the meat becomes tender. Choto al ajillo is a staple during the colder months because it's hearty and nutritious. It's recommended to serve it with homemade bread on the side.

Choto al ajillo

France

Choucroute Garnie is a typical winter dish coming from the French Alsace region. At its base is the silky, pungent, fermented cabbage known as sauerkraut, infused with flavors of goose fat, onions, garlic, juniper berries, caraway, and white wine such as the local dry Riesling. Sauerkraut is garnished with a hefty number of ingredients such as smoked or fresh beef and pork sausages, pork loin, pork shoulder, and bacon. The ultimate version of the dish, called choucroute royale is served with added calf or pork liver dumplings that are poached and saut&eacute;ed with onions. Ever since the dish became a national treasure and a staple of French brasseries, other variations emerged, such as choucroute &aacute; la juif, where pork is replaced with beef and beef sausages, and choucroute des navets, a version made with turnips. The Alsatian soil is ideal for the production of cabbage for pickling, so homemade sauerkraut can be found in many households throughout the region. Typical accompaniments to the dish include Dijon mustard, grainy moutarde ancienne, boiled potatoes, and an obligatory glass of beer or Riesling on the side.

Choucroute garnie

Chou farci is a traditional dish that's especially popular on chilly winter days. It's made with a combination of Savoy cabbage, pork belly fat, ground pork, bacon, onions, carrots, eggs, stock, and herbs such as chives, basil, and parsley. The cabbage leaves are blanched, then arranged on a plate and stuffed with the combination of pork and other ingredients. Once assembled, the top is covered with cabbage leaves, and the dish is then traditionally wrapped in caul fat and cooked. If you don't have caul fat, the dish can be wrapped in muslin, and if there's no time to prepare the stuffing, you can use sausage meat instead. Stuffed cabbage is usually served in bowls, with some of the remaining broth and a few cooked carrots and onions.

Chou farci

China

Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together with flat, wide rice noodles (hor fun), and bean sprouts. Because of the preparation method, beef chow fun is a true measure of any accomplished Cantonese chef. Specifically, it is necessary to get two things right: wok hei &mdash; the cooking technique of stir-frying the ingredients at high heat which imparts them with a special umami flavor; and pow wok &mdash; a way of quickly tossing the ingredients without the use of a spatula, which prevents sticking and does not break the delicate rice noodles. The origins of the dish are still unclear, but according to a folk tale, it was invented during World War II in Guangzhou. Today, this Cantonese stir-fry is typically served in yum cha restaurants and cha chaan teng - tea restaurants known for serving diverse and affordable meals.

Chow hor fun

In the American system of primal beef cuts, chuck refers to the sub-primal cut from the front section of the cow's shoulder. It's one of the eight main divisions of the cow's body from which beef is cut, and it includes the neck, shoulder blade, and upper arm. Chuck is often used for roasts because it has a good amount of collagen, which can break down during slow cooking and provide a rich flavor and tender texture. Chuck roasts, also known as pot roasts, are popular for slow-cooking methods like braising. Chuck is also often ground for use in burgers or meat sauces due to its balance of meat and fat. Specific cuts from the chuck primal cut include the chuck roast, chuck eye roast, and shoulder steak, among others. The quality and texture of these cuts can vary depending on the specific part of the chuck they come from.

Chuck

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In English butchery, chuck and blade refers to a primal cut located in the shoulder region of the cow. Comprising both the chuck and blade sections, this cut is characterized by its rich marbling and connective tissue. The chuck section, closer to the neck, is known for its robust flavor. Given its active muscle area, it tends to be tougher, making it a prime choice for slow-cooking methods. Dishes like stews, pies, and slow-cooked roasts benefit greatly from the deep flavors of the chuck. Adjacent to the chuck is blade, which is slightly more tender, though it still contains a fair amount of connective tissue. This part can be used for braising, stewing, or even as steak cuts, provided they're cooked in a manner that allows the tissues to break down, ensuring tenderness. Moreover, chuck and blade is often a popular choice for producing minced meat due to its balanced meat-to-fat ratio, providing richness and flavor to dishes like burgers or meatballs.
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Chuck and blade

Ecuador

Originating from Latacunga, chugchucaras is the region's specialty consisting of toasted corn, popcorn, fried bananas, potatoes, crispy pork rinds, and deep-fried pork. The dish is typically accompanied by boiled hominy, called mote, and a hot sauce called aji, consisting of tomatoes, onions, coriander, and chili peppers.The vegetables used in the dish are variable, depending on what is available in the region and the surrounding areas. It is recommended to garnish the dish with a fried egg on top and to serve it with a cold beverage on the side.

Chugchucaras

Chuletas de cordero con miel is a traditional dish originating from Andalusia. The dish consists of grilled lamb chops with honey, and it's made with a combination of bone-in lamb cops, honey, olive oil, and sea salt. A lightly oiled pan is placed over high heat, the sea salt is scattered over the pan, and the lamb chops are placed in a pan and seasoned with sea salt on top. The chops are grilled on both sides, transferred to plates, and the honey is spread across each chop on both sides before the dish is served. It's recommended to use a strong natural honey such as rosemary or thyme honey.

Chuletas de cordero con miel

Chuletas de puerco is a traditional way of preparing pork chops. The dish is made with a combination of pork chops, cumin, oregano, garlic, sour oranges, olive oil, onions, and seasonings. The meat is marinated in a mixture of sour orange juice, garlic, oregano, and seasonings. Once fully marinated, the pork chops are fried in olive oil on both sides, then topped with saut&eacute;ed onions and pan juices. This dish is characterized by the use of traditional Cuban spices such as sour orange juice, cumin, and oregano. Once served, it is often enjoyed with rice and beans on the side. A dish with the same name is often eaten in Mexico, and it's usually prepared with tomato salsa.