Stew

Kari ayam is a chicken curry that is popular in Malaysia and Indonesia. It is made with chicken pieces, onions, garlic, ginger, ghee, tomatoes, coconut milk, and spices such as anise, cinnamon, curry leaves, pandan leaves, lemongrass, chilis, cumin, turmeric, and fennel. In Malaysia, kari ayam is traditionally prepared in a clay pot, because it is not reactive to the spices and allows the curry to cook in its own juices. Before serving, the dish can be sprinkled with lime juice and garnished with fresh coriander. It is recommended to serve it with rice.

Kari ayam

Kartophilis chashushuli is a traditional stew. The stew is usually made with a combination of potatoes, garlic, onions, eggs, oil, butter, chili peppers, coriander, salt, and pepper. The onions, garlic, and potatoes are saut&eacute;ed in butter and oil. The mixture is covered with water and simmered until the potatoes are almost fully cooked. The chili peppers and coriander are then added to the pot, stirred, and mixed with beaten eggs. Once the eggs start to bubble, the dish is stirred and cooked until the eggs are fully cooked. Before serving, the stew is seasoned with salt and garnished with coriander.

Kartophilis chashushuli

Katahar curry is a traditional stew prepared with katahar as the main ingredient &ndash; a breadnut that's a seeded variety of breadfruit. Despite the name, it's not a nut, but a fruit, but when katahar is green it's treated like a vegetable. Other ingredients include onions, garlic, hot peppers, garam masala, curry powder, oil, salt, and coconut milk. The stew is simmered until the ingredients become tender and most of the liquid has evaporated. This curry is typically served at Guyanese Hindu religious events and it's often accompanied by rice and dhal.

Katahar curry

Easy to prepare, yet extremely nourishing, kewa datsi is a traditional dish consisting of potatoes stewed with cheese, onions, and chilis. It is usually served with rice or flatbreads such as puri. The dish can be mild or hot, depending on the amount of chillis added, but it is generally less hot than ema datsi, another popular Bhutanese dish, which is why kewa datsi is preferred by most children and foreigners. Since potato consumption in Bhutan was quite low until the 1970s, when farmers started growing it for export, it can be said that kewa datsi is a relatively new Bhutanese dish that became popular over the last few decades.

Kewa datshi

Khoresh is a universal term which refers to a huge group of flavorful and versatile Iranian stews. Meat versions often incorporate poultry, lamb, or beef, but many use fish, vegetables, and lentils as the key ingredients. Regardless of the huge number of varieties, most Iranian stews are characterized by their thick consistency and incredibly flavorful sauces which typically include tomato paste, fresh herbs, or ground nuts. They are always generously seasoned with a variety of spices and fresh herbs, and accompanied with saffron-infused rice.

Khoresh

Khoresh aloo is a traditional stew originating from Iran. This savory-sweet stew is usually made with a combination of prunes, lamb or chicken, saffron, sugar, carrots, potatoes, onions, turmeric, salt, pepper, and oil. The onions and meat are saut&eacute;ed in oil, seasoned with turmeric and pepper, and simmered in water until tender. The saffron and prunes are added to the pot with salt and sugar, followed by the carrots and potatoes that have been boiled and fried in oil. When the consistency of the stew reaches the desired point, it's typically served warm with rice on the side.

Khoresh aloo

Khoresh bādemjān is a traditional stew originating from Iran. The stew is usually made with a combination of eggplants, tomatoes, tomato paste, sour grapes or lime juice, onions, garlic, turmeric, saffron, oil, salt, pepper, and stewing meat such as lamb or beef. The meat is cooked in water and seasoned with turmeric, salt, and pepper. The eggplants are saut&eacute;ed in oil with the onions before the tomato paste, garlic, and saffron are added to the pot. The cooked beef, tomatoes, eggplants, and sour grapes or lime juice are added to the stew and it is then simmered over low heat until everything is nice and tender. This stew is traditionally served over Persian steamed rice.

Khoresh bādemjān

The star ingredients in this classic Iranian stew are julienned carrots that are simmered along with prunes, chunks of beef or lamb, and onions. The dish is usually seasoned with turmeric, saffron, lemon juice, and optionally cinnamon and cardamom. This hearty carrot stew is traditionally accompanied by steamed rice (chelow).

Khoresh havij

Khoresh kadu is a traditional stew that combines meat and zucchinis. Most recipes call for lamb as the meat of choice, but it can be replaced with beef or chicken. There are also some versions of this dish that don&rsquo;t include meat at all. When preparing the stew, the meat is fried in vegetable oil with onions, garlic, tomatoes, and dried lime. The dish is seasoned with salt, pepper, and turmeric. Before they&rsquo;re added to the stew, the zucchinis are usually gently fried. This thick stew is usually served with steamed Persian rice.

Khoresh kadu

Khoresh kangar is a traditional stew originating from Iran. The stew is usually made with a combination of acanthus (the tender white part of the plant's stalks), onions, tomato paste, saffron, lime juice, turmeric, oil, salt, pepper, and meat such as beef, veal, lamb, or chicken. The meat is browned in oil with saut&eacute;ed onions, and it's then seasoned with turmeric. The tomato paste is added to the pot, the mixture is seasoned with salt and pepper, and then simmered over medium heat until the meat is tender. The acanthus is fried and added to the pot with lime juice and saffron. Once done, this stew is traditionally served warm with plain rice on the side.

Khoresh kangar

Khoresh lubia sabz is a traditional stew originating from Iran. The stew is usually made with a combination of green beans, chicken or lamb, onions, garlic, tomatoes, cumin, cinnamon, turmeric, red pepper flakes, lime juice, oil, salt, and pepper. The onions and garlic are saut&eacute;ed in oil, then mixed with the meat that's seasoned with turmeric, salt, pepper, cumin, and red pepper flakes. The tomatoes are added to the pan and the mixture is covered with water and simmered over low heat. The green beans are saut&eacute;ed and added to the pot with cinnamon and lime juice. The stew is cooked for a bit more until the sauce becomes thick and the meat and green beans become tender. Khoresh lubia sabz is traditionally served with rice on the side.

Khoresh lubia sabz

Khoresh rivas is a traditional stew originating from Iran. The stew is usually made with a combination of rhubarb, mint, parsley, turmeric, onions, salt, pepper, oil, and stewing meat such as lamb, chicken, or beef. The onions are saut&eacute;ed in oil, seasoned with turmeric, and mixed with the pieces of meat that are browned and seasoned with salt and pepper. The mixture is covered with water and simmered over low heat. The herbs are saut&eacute;ed and added to the pot with the rhubarb and the stew is simmered for a bit more until everything is nice and tender. Khoresh rivas is traditionally served over steamed rice.

Khoresh rivas

Kik alicha is an Ethiopian dish consisting of a pur&eacute;e made from yellow split peas. The taste is mild and savory, and the dish can be additionally flavored with garlic, turmeric, or ginger. It is recommended to serve kik alicha with rice or injera bread on the side for a wholesome meal.

Kik alicha

Kimchi jjigae is a flavorful Korean stew that employs kimchi as its base ingredient. Other elements usually include diced tofu, pork, or seafood, along with scallions and other vegetables such as potatoes or zucchinis. Kimchi stew is one of the most common dishes enjoyed in South Korea, and it is traditionally served as a communal meal, and should always be piping hot. The dish is best prepared with older kimchi since it tends to impart more flavor to the stew. Kimchi jjigae is usually served with rice on the side, as well as other traditional Koran sides (banchan).

Kimchi jjigae

Croatia

Kiselica is a traditional dish originating from Punat on the island of Krk. The dish is usually made with a combination of local sorrel called "kiselica", potatoes, beans, olive oil, and salt, and can be enriched with bacon, sausages or dried meat. The sorrel is chopped and saut&eacute;ed in olive oil. The beans are soaked and boiled in salted water. Once the beans are slightly tender, chopped potatoes are added to the pot. When both the beans and potatoes are tender, saut&eacute;ed sorrel is added to the pot, and the mixture is seasoned with salt. Near the end of cooking, a few generous drizzles of olive oil are mixed into the dish and kiselica is then ready to be enjoyed.

Kiselica

Kouraine is a traditional dish that's often prepared during Eid. The dish is made with a combination of lamb, cow, or goat legs, cumin, garlic, chickpeas, paprika, ginger, turmeric, and saffron. Some people like to add raisins to the dish in order to give kouraine a slightly sweet flavor. The stew is cooked until the sauce develops a thick consistency, and it's then served, ideally with some hot peppers and bread.

Kouraine

Krčka mane&scaron;tra is a traditional dish originating from the island of Krk. This type of mane&scaron;tra is usually made with a combination of beans, corn, potatoes, carrots, rice, bacon, lard, onions, garlic, parsley, salt, pepper, and a prosciutto bone. The beans are soaked and cooked in water with the prosciutto bone, corn, potatoes, carrots, and onions. After some time, the garlic, bacon, parsley, salt, pepper, and rice are added to the pot and the mixture is simmered until everything is tender. Mane&scaron;tra is then served warm and enjoyed with slices of homemade bread on the side.

Krčka maneštra

Kupus s mesom is a typical winter dish prepared in the Croatian region of Lika. It consists of only two ingredients &ndash; sour cabbage and dried pork meat such as ribs, ham, and bacon. The meat should be washed and boiled first in order for it not to be too salty and overpowering. A big pot is typically filled with sour cabbage, a layer of meat, and another layer of sour cabbage on top. The dish is cooked for about 2 hours over low heat. When served, it is often accompanied by baked potato halves on the side.

Kupus s mesom

This traditional Turkish white bean stew is a staple in virtually every household and lokanta&mdash;an establishment serving simple but hearty meals to people on the go. Kuru fasulye translates to dried beans which are first soaked and then cooked together with saut&eacute;ed chopped onions, green peppers, tomatoes, and sal&ccedil;a (tomato paste). The dish can also be enriched with meat - typically lamb - in a variation known as etli kuru fasulye.

Kuru fasulye

Nepal

Kwati is a traditional Nepalese stew consisting of different types of beans such as white peas, chickpeas, soya beans, mung beans, kidney beans, and black-eyed peas. The stew is additionally flavored with turmeric, ginger, salt, and ajwain lovage seeds. It is especially popular on the day of Janai Purnima, and it is recommended to serve it with any kind of flatbread on the side.