Meat Dish

India

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're prepared with a combination of mutton, ghee, eggs, cinnamon, and (often) chickpeas. The meat is marinated in a mixture of onions, mace, nutmeg, cumin, cardamom, cloves, green chili peppers, coriander, salt, black pepper, and ginger and garlic paste in order to become extremely tender. After being shaped into small elongated kebabs and skewered, the meat is cooked in a tandoor until done, and it's then usually served hot with chutneys on the side. Kakori kebab is typically garnished with chaat masala, onion rings, and lemon wedges. The dish is especially popular on special occasions and festivals.

Kakori kebab

Japan

Kakuni is a braised pork dish originating from Nagasaki. The name kakuni means square simmered, referring to the typical shape of the dish. In order to prepare it, thick slices of pork belly are slowly simmered in soy sauce, sake, mirin, dashi, and sugar. The slow-cooking process renders out most of the fat, which turns into gelatin, imparting a tender, melt-in-the-mouth texture to the meat. It is recommended to pair kakuni with daikon, scallions, and karashi.

Kakuni

Kaldereta is a Filipino meat stew that is traditionally served with a side of white rice. Although any kind of meat can be used in the stew, beef and goat are the preferred options. The dish is influenced by three centuries of Spanish colonization, and the word kaldereta is derived from the Spanish caldereta, meaning cooking pot or cauldron. Besides meat that is used in the dish, other ingredients include mashed liver, tomato sauce, and seasonings such as onions, salt, pepper, and garlic. Kaldereta is often garnished with sliced tomatoes, chopped onions, or fried potatoes on top, and can be found in numerous Filipino turo-turo joints.

Kaldereta

K&aring;ldolmar, or Swedish stuffed cabbage rolls, is a traditional dish loved by children and adults alike. Each cabbage roll is prepared separately by stuffing a blanched cabbage leaf with a meat filling consisting of rice, pork or beef mince, milk, onions, eggs, and seasonings. The rolls are covered with beef stock and milk, then baked until nicely browned. Once baked, they are generously drizzled with a sauce made with the liquid in which they were cooked, along with cream, flour, and seasonings. Stuffed cabbage rolls are usually served with boiled or mashed potatoes, a few dollops of lingonberry jam, and brown sauce. It is believed that Swedish King Carl XII brought the recipe for this dish to Sweden from Turkey, where he tried vine leaves stuffed with finely chopped meat, or Turkish dolma, hence the name k&aring;ldolmar (cabbage dolma). Commonly eaten for lunch or dinner, this Swedish specialty is often present on the Christmas sm&ouml;rg&aring;sbord.

Kåldolmar

Australia

Kale moa is a Samoan dish that is characterized by a balance of spicy, savory, and sweet flavors. This light chicken curry is made with chicken pieces, coconut milk, flour, water, oil, spices such as curry powder, ginger, garlic, and onions, along with vegetables such as potatoes, carrots, and celery. When the curry develops the desired thickness, it is recommended to serve it with fluffy white rice.

Kale moa

Kalja is an old peasant dish originating from Bosnia, with variants of it popular in Serbia and the Lika area of Croatia. In the past, the dish was made with a combination of lamb or sheep meat and cabbage or any available vegetables. Nowadays, it's mostly prepared with veal or lamb, potatoes, cabbage, onions, carrots, garlic, and tomatoes. The stew is simmered until the meat becomes tender. Kalja is traditionally served without side dishes, but it's often accompanied by a dollop of sour cream and a few slices of bread. The dish is especially comforting on cold winter days.

Kalja

Kalops is a rich and comforting Swedish beef stew. It is prepared with chunks of beef that are slowly cooked with onions and spices such as whole peppercorns, bay leaves, and allspice. The most popular variation of the stew is Sk&aring;nsk kalops, typical for Sk&aring;ne region, which usually includes the addition of carrots. Kalops is believed to have originated in the 18th century and has been a wintertime classic ever since. It is traditionally served alongside potatoes and pickled beets.

Kalops

United States

Kalua pig is a traditional Hawaiian dish where a whole pig, seasoned only with Hawaiian sea salt, is placed inside a large pit that has been dug in the ground. Heated lava rocks are placed in the pit, with the insulation cover made from banana or ti leaves. The pig is then covered with more insulation and soil and is left to slowly roast through the day. The word kalua from the name of the dish refers to cooking in an underground pit, called imu in Hawaiian. The pig is usually served at special events, parties, and family gatherings, accompanied by steamed rice and taro root paste. The end result is tender, tasty, and juicy meat that falls off the bone and has a unique, salty and smoky flavor due to the greenery that keeps the pig moist while it roasts. For a traditional Hawaiian party, called luau, the pig is roasted with sweet potatoes, fish, breadfruit, and chicken in the same pit, providing an abundance of meat and wonderful flavors for everyone involved.

Kalua Pig

Jellied veal, or kalvsylta in Swedish, is a simple meat dish made with minced veal that is simmered in meat stock along with gelatin and seasonings. The jellied veal is then placed in a mold and cooled before serving. Traditionally served with other Christmas dishes on the Swedish Christmas buffet, kalvsylta is typically cut into slices and accompanied by beets, crackers, lingonberry jam, horseradish, pickled cucumbers, or mustard.

Kalvsylta

Kamounia is a traditional dish that's a part of Tunisian, Egyptian, and Sudanese cuisine. This hearty stew is usually prepared with beef (sometimes with liver). Variations exist, so lamb is sometimes used instead of the beef, and there are also different spices used depending on the region. Some people like to add parsley, olive oil, and garlic to the stew. Once done, kamounia is often served with rice, either on top of it or on the side.

Kamounia

Kangaroo steak is a cut of meat taken from the kangaroo. It is lean and has a distinct flavor, often described as gamey. It is commonly consumed in Australia and is considered a healthier alternative to traditional meats like beef and lamb because it's low in fat and has high amounts of protein. Kangaroo meat is typically harvested from wild kangaroos, which are managed under strict regulations in Australia to ensure sustainability and conservation. The meat is obtained from the muscular parts of the kangaroo, such as the loin or fillet. Due to its leanness, kangaroo meat should be cooked carefully to prevent it from becoming tough and dry. It is often recommended to cook kangaroo steaks to medium-rare or medium doneness to retain their tenderness and juiciness. The meat can be seasoned with herbs, spices, and marinades to enhance its flavor. It is usually served with salads, vegetables, rice, or potatoes and pairs well with red wine.

Kangaroo Steak

Barbecued meat is the gastronomic passion of the so-called "world capital of barbecue", also known as Kansas City. Barbecued pork ribs, flavorful slices of hot or cold beef brisket, or a "pig salad" of succulent pulled pork - those are just some of the delicacies of the Kansas City-style barbecue. The barbecue craze dates back to around 1908, when Henry Perry, an African-American chef, first started slow cooking pork ribs over oak and hickory, drizzling them with a sauce consisting of molasses, chiles, and tomatoes. He served the meal in newspaper and sold it for 25 cents a piece, and the consumers' acceptance and love of barbecued meat went better than expected. While home cooks and chefs have added their own secret ingredients since Perry's time, the most basic barbecue sauce and the method of preparation still remain much the same. Every October, barbecue lovers from all around the world gather in Kansas City for the American Royal Barbecue competition. Launched in 1980, it challenges about 600 teams against each other in categories such as chicken, pork ribs, pork shoulder, sausage, and beef brisket, and those who aim for the Great Champion title must barbecue in all categories. With its four day cook-off, rodeos, horse shows, and feasting on meat at vendor stalls, Kansas City is a barbecue capital worthy of its name.

Kansas City-Style Barbecue

Kansiye is a traditional African dish originating from Guinea. It's made with a combination of beef or lamb, onions, oil, thyme, garlic, parsley, cloves, peanut butter, and tomato sauce. In order to prepare it, the meat is browned in oil with the onions, thyme, parsley, cloves, and garlic. A combination of water, peanut butter, and tomato sauce is then added to the pot, and the dish is simmered over medium heat until the meat becomes tender and fully cooked. This Guinean stew is traditionally served over white rice.

Kansiye

Greece

Kapamas is a meat specialty that hails from the Greek island of Rhodes, where it is traditionally prepared for Easter. It usually consists of a kid goat that&rsquo;s been filled with a combination of rice, onions, tomatoes, and parsley. The dish is typically flavored with the addition of pine nuts, raisins, cinnamon, cloves, salt, and pepper. Customarily, the stuffed goat is thrown into a traditional wood fire oven and left to bake long and slow, usually from Holy Saturday afternoon until the following day. On Easter Sunday, the stuffed kid goat is taken out of the oven and enjoyed while still hot. Kapamas may also be prepared with lamb instead of kid goat, and it can be savored at many local tavernas throughout the island. Similar dishes are traditionally made on other Greek islands as well.

Kapamas

Kapisi pulu is a popular Tongan food that is commonly consumed on special occasions and festivities. The dish consists of canned corned beef, tomatoes, onions, and coconut cream. All of the ingredients are combined, then placed in banana leaves and baked. When kapisi pulu is done, the banana leaves are unwrapped, and the contents on the inside are consumed while still hot.

Kapisi pulu

Serbia

Karađorđeva &scaron;nicla is a traditional dish consisting of veal or pork cutlet that is filled with kajmak, then rolled in breadcrumbs and fried in hot oil. The cutlet was created in 1956 by a chef Mića Stojanović, who would later become a personal chef to Josip Broz Tito, the president of the former republic of Yugoslavia. The chef claims he invented it out of necessity at the restaurant Golf in Belgrade, and named it after the Serbian Prince Karađorđe. Today, the dish is a staple at many traditional restaurants and is typically accompanied by roasted potatoes, a lemon wedge, and tartar sauce on the side. The other name, devojački san (maiden's dream) refers to the phallic shape of the dish.

Karađorđeva šnicla

Karban&aacute;tky is a universal term which refers to a broad group of traditional Czech and Slovak patties. Although they are predominately made with minced pork, beef, or chicken, they can also be based on various vegetables, fish, soy, lentils, oats, and even cheese. Apart from the base ingredients, they usually incorporate onions, garlic, and a variety of spices. Most types are shaped into thick, round patties that are breaded and pan-fried until crispy and golden-brown in color. Both Czechs and Slovaks consume them as a quick and nutritious lunch or dinner. It is recommended to pair the patties with potatoes and salads on the side. Occasionally, these versatile patties can also be used as a sandwich filling.

Karbanátky

Originating in Latvia, karbonāde is the country&rsquo;s beloved take on the world-famous Wiener schnitzel. This meat specialty is typically made with a thinly pounded pork cutlet that is coated in a combination of flour, beaten eggs, and (sometimes) breadcrumbs before it is fried to perfection. A savory chanterelle mushroom sauce is usually spooned over the finished pork schnitzel before serving, while sides such as boiled potatoes with dill, french fries, cabbage salad, pickled vegetables, and slices of rye bread often accompany the whole dish. In Latvia, apart from being a common home-cooked dish, karbonāde is available in numerous cafeterias, and it is also a typical dish served at wedding banquets.

Karbonāde

Kari kambing is a goat curry that is popular in Malaysia and Indonesia. It is made with a combination of goat meat cut into chunks, potatoes, tomatoes, curry leaves, ginger, onions, coconut milk, chili peppers, and various other spices such as galangal, turmeric, and lemongrass. The curry is simmered until the potatoes and the meat both become tender. The dish can be served immediately, but some say that it's even better the next day when reheated. Serve it with rice or flatbreads.

Kari kambing

Türkiye

Mixed Grill, known as Karışık Izgara in Turkish, is a popular dish consisting of various types of grilled meats such as lamb chops, beef, chicken, and köfte (Turkish meatballs). It is typically seasoned with Mediterranean spices and cooked over an open flame or charcoal grill. The dish is often served with grilled vegetables, rice or bulgur, and traditional Turkish condiments like cacık (yogurt with cucumber) or ezme (spicy tomato salad). It is a staple in Turkish cuisine, commonly enjoyed in restaurants and at family gatherings.