Meat Dish

Meat or vegetables braised gently in a sauce built from yoghurt, browned onions, ground nuts and whole spices, cooked low until the fat separates and the gravy turns thick and pale: korma is a technique from the Mughal kitchens of northern India, not a single recipe, and the word comes from the Urdu for braising. The dish that travels under the name in British curry houses, a sweet, cream-and-coconut sauce with almost no spice, is a 1970s adaptation that a cook in Lucknow or Hyderabad would not recognise. The originals are rich but not sweet: the Awadhi korma of Lucknow is made with yoghurt, cashew or poppy-seed paste and saffron, the Hyderabadi version is sharper with green chilli and coconut, and the shahi korma of Delhi leans on cream and almonds. Lamb, mutton and chicken are the usual meats; navratan korma is the vegetable version with nine ingredients.

The method starts with birista, onions sliced thin and fried slowly in ghee until deep brown and crisp, then drained and ground; they give the sauce its colour and most of its body. The meat is marinated in yoghurt with ginger, garlic and salt, then sealed in the same ghee with whole spices, green cardamom, cloves, cinnamon, bay and black pepper, which are left in the pot. Ground coriander, a little turmeric and chilli go in with the marinade, and the pot is cooked dum style, sealed with a lid and sometimes dough, over the lowest heat for an hour or more until the meat is tender and the oil rises to the surface. A paste of soaked almonds or cashews, sometimes with poppy or melon seeds, is stirred in towards the end to thicken, and saffron, kewra or rose water finishes it. The sauce should coat the meat, not drown it, and it is served with naan, sheermal or plain rice.

Judge the colour and the sheen first: a proper korma is beige to light brown, never bright yellow or orange, with a layer of spiced ghee visible at the edges, which shows the sauce was cooked out and not thickened with cream. The meat should be tender and have taken on the marinade through. The flavour should be layered, onion and nut sweetness under whole spice, with warmth from pepper and cardamom and no raw sugar. Mark down a sauce that is sweet, a coconut-cream base with no onion depth, meat that tastes boiled and separate from its gravy, visible pools of unincorporated cream, and a korma that is identical in colour and texture to the restaurant's other curries, which means a base gravy. Bread should be fresh and hot. A good korma is rich enough that a small portion is right, and it is better the next day.

Korma

Korv Stroganoff is the Swedish version of a popular dish known as beef Stroganoff. Instead of beef, the dish is prepared with a Swedish sausage called falukorv, made with a combination of pork, beef, potato starch, and spices. Korv Stroganoff is beloved by children and takes only about 10 minutes to prepare. Apart from falukorv sausage, the dish is made with onions, tomato pur&eacute;e, chopped tomatoes, and cr&egrave;me fraiche. All ingredients are simmered and seasoned, and this warming, comforting dish is then served, ideally with boiled rice on the side.

Korv Stroganoff

Slovenia

Kostelski želodec is a traditional dish originating from the town of Kostel. This typical Easter dish is made with a combination of smoked or dry-cured pig stomach or colon, stale bread, yeast, eggs, smoked ham, bacon, salt, and pepper. The pig stomach is soaked in lukewarm water until tender, and it's then stuffed with a mixture of cubed bread, bacon, and ham, eggs, salt, pepper, and yeast. Once stuffed, the stomach is sewn shut, and it's then roasted in a greased roasting tin. Interestingly, some cooks like to parboil the stomach before it's roasted. In Kostel, almost every household has their own way of preparing the dish.

Kostelski želodec

Chicken Kyiv consists of a boned, flattened chicken breast that is rolled around chilled herb butter, breaded, and then fried. Although the dish is very popular, no one knows where it came from or how it got its name, and there are numerous contradicting theories attributing its invention to Ukrainian, Russian, and French chefs. It was at the height of its popularity in the 1970s, but quickly fell out of favor in the late 1980s with the rise of nouvelle cuisine. Interestingly, in Soviet hotels&rsquo; tourist brochures, guests were warned of the dangers of splattering themselves with hot butter.

Kotleta po Kyivsky

The Polish version of popular breaded meat patties consists of ground pork, soaked bread, eggs, and a variety of spices and fresh herbs. Usually shaped into flattened round or oval shapes, the patties are pan-fried until they are dark brown and crispy on the outside. They are traditionally served alongside boiled or mashed potatoes and fresh or pickled salads.

Kotlet mielony

Considered to be a variation of the more famous Wiener schnitzel, the breaded pork cutlet known as kotlet Schabowy is one of the most popular Polish dishes. Even though it appeared in the 19th century under the influence of Austrian and German culinary tradition, it quickly became a mainstay in restaurants and households throughout the country. It is typically prepared with a thin breaded pork chop or tenderloin, fried in lard, and served alongside cooked potatoes, sauerkraut, and various fresh and pickled salads.

Kotlet schabowy

Croatia

Kotlet s trsja is a Croatian dish that is especially popular in the regions of Međimurje and Podravina. It is made with pork cutlets, grapes, red wine, butter, and spices. The meat is first marinated for 24 hours, then shortly fried. The sauce is made with grapes, stock, spices, and reduced red wine. The dish is usually served with wide pasta noodles and sour cream or polenta on the side. Kotlet s trsja is usually prepared during the grape harvest in Croatia.

Kotlet s trsja

Kotlet z indyka is a type of Polish meat cutlet consisting of a thin slice of breaded and fried turkey tenderloin. Polish turkey cutlets are prepared the same way as the traditional kotlet schabowy (pork cutlets) and kotlet z piersi kurczaka (chicken cutlets). Turkey cutlets can also be stuffed with a filling of chopped ham, yellow cheese, and canned peppers before frying. Meat cutlets are a common dinner meal in many Polish households, usually accompanied by cabbage with dill, potatoes and groats, mashed potatoes, or boiled carrots. Soft and moist, these delicious turkey cutlets also go well in sandwiches.

Kotlet z indyka

Kotlet z piersi kurczaka is a Polish fried chicken breast cutlet, crispy on the outside and moist on the inside. The secret lies in pounding the chicken breast until it becomes very thin, which allows the meat to cook faster and to retain the moisture. The chicken cutlets are usually coated with flour, then dipped in beaten eggs, and finally covered with breadcrumbs. Fried breaded chicken cutlets are typically eaten for dinner, accompanied by potatoes, vegetables, or rice.

Kotlet z piersi kurczaka

Kotlovina is a traditional dish made by cooking various types of meat, sausages, and vegetables in a large, shallow plate that is placed over an open fire. The dish is typically prepared outdoors, often in gardens or courtyards. There are numerous recipes for kotlovina, but the meat is usually seasoned with salt, pepper, and oil. It is recommended to serve the dish with roasted potatoes or a fresh salad on the side.

Kotlovina

Kotopoulo me patates sto fourno is a traditional dish consisting of roasted chicken and oven-baked potatoes. The dish is usually made with a combination of chicken, potatoes, lemon, oregano, salt, pepper, paprika, olive oil, butter, and garlic. The potatoes are cut into wedges, drizzled with lemon juice, sprinkled with salt and oregano, and arranged in a baking dish. The chicken is cut into pieces, seasoned with salt and pepper, and sprinkled with paprika before it's placed in the baking dish with the potatoes. Everything is drizzled with olive oil and dabbed with butter, and the dish is then baked in the oven. Garlic cloves are tossed into the baking dish near the end of cooking so they don't burn, and water is added to the dish occasionally. Once the chicken is fully cooked and the potaotes have softened, kotopoulo me patates sto fourno is ready to be enjoyed. The dish is especially popular as a weekend lunch or dinner.

Kotopoulo me patates sto fourno

Translated as chicken with rice, this simple Greek dish employs two simple ingredients and transforms them into a true comfort dish. It can be prepared stove top, as a one pot dish, but it is also commonly assembled as baked pilaf. Kotopoulo can employ various chicken cuts, vegetables, and different seasoning, but the essential ingredients are grated lemon zest and lemon juice that give the dish its characteristic taste. This Greek classic is a common home cooked meal and is mainly enjoyed as the main course.

Kotopoulo me ryzi

K&ouml;ttbullar are famous Swedish meatballs with a crispy brown exterior, and light, airy and tender texture on the interior. The original recipe for the dish first appeared in Cajsa Warg's 1754 cookbook. The meatballs usually consist of beef mixed with pork or veal, and the combination is typically seasoned with onions, salt, pepper, and allspice. The mixture is shaped into small, round meatballs and browned in hot butter. This dish is traditionally accompanied by lingonberry sauce, creamy mashed potatoes, and a thick gravy on the side, although lighter side dishes such as cucumber salad or red cabbage are also quite popular. In southern Sweden, people like their meat with a little extra fat, and that is the reason why they use pork in the meat mixture, but the further north one goes, the less pork there is in the mixture. K&ouml;ttbullar are a key part of numerous buffets and smorgasbords all over Sweden, tempting the potential consumers with their unique aroma and flavor.

Köttbullar

Greece

Kouneli stifado is a traditional stew consisting of pieces of browned rabbit meat that have been cooked with onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock, and olive oil. A handful of warm and aromatic spices and seasonings are typically used to flavor the sauce, including cinnamon, bay leaves, allspice berries, oregano, rosemary, cumin, salt, and black pepper. The dish is usually enjoyed warm, sprinkled with freshly ground black pepper on top, and it's typically accompanied by crusty bread and a glass of Greek red wine or retsina (a Greek white resinated wine).

Kouneli stifado

Kousa mahshi is a traditional Levantine dish that consists of zucchinis that have been cored and filled with a mixture of rice and minced meat. Typically, the vegetable used for stuffing is a type of summer squash called kousa, which is paler in color and smaller than a zucchini, while the traditional choice of meat is lamb, although beef can also be used instead of it. The rice-and-meat filling is usually flavored with samneh (clarified butter), fried onions, pine nuts, and herbs and spices such as allspice, coriander, parsley, cumin, and black pepper. Once stuffed, the zucchinis are typically simmered in water or broth (often tomato-based), while sometimes they can also be fried before the cooking process. There are many versions of this specialty, including kousa mihshi bi bandoura (stuffed zucchinis with tomato sauce) and kousa mihshi bi laban (stuffed zucchinis with yogurt sauce), and there are also vegetarian versions that call for using chickpeas instead of minced meat for the filling. Stuffed zucchinis are typically eaten as a main dish or a side, and they are usually served with accompaniments such as lemon wedges, steamed rice, mashed potatoes, yogurt, or bread.

Kousa mahshi

India

Kozhi curry is a traditional curry originating from Kerala. The stew is made with a combination of chicken pieces (marinated in chili powder and salt), onions, ginger-garlic paste, green chili peppers, coriander powder, chicken masala powder, curry leaves, coconut oil, coconut milk, and turmeric powder. The ingredients are slowly cooked in coconut milk until tender and the gravy develops a reddish color, and the curry is then served hot. It's recommended to accompany the dish with steamed rice, paratha, or roti on the side.

Kozhi curry

This Danish specialty consists of thick meat patties that are typically made with minced pork or a combination of minced pork and veal. The meat patties are dipped in eggs, coated with seasoned breadcrumbs, and pan-fried in melted butter or oil until nicely colored and crispy on the outside. In Denmark, these patties are usually called krebinetter in Zealand, while in the region of Jutland, they&rsquo;re known as karbonader. Although these names are often used interchangeably, and most people consider them to be the same dish, some believe that krebinetter and karbonader have their differences. According to those purists, krebinetter patties are always coated with eggs and flour or breadcrumbs, and they usually take a more oval shape as opposed to the rounder karbonader, which are sometimes left plain, with no breading before they&rsquo;re fried. Typical accompaniments to these pork (or pork and veal) patties include creamy stuvede gr&oslash;n&aelig;rter (vegetables in a white sauce), boiled vegetables such as potatoes, carrots, and peas, stewed white cabbage, and rugbr&oslash;d (rye bread).

Krebinetter

Türkiye

Creamy Chicken Sauté is a Turkish-style dish made by sautéing bite-sized chicken pieces in a rich, savory cream-based sauce, often with onions, garlic, mushrooms, bell peppers, and spices like black pepper and paprika. It's typically served with rice or pasta and is known for its smooth texture and comforting flavor. This dish is popular in Turkish home cooking for its simplicity and satisfying taste, making it a common choice for weeknight dinners.

Creamy Chicken Sauté

Indonesia

Krengsengan is a traditional stir-fry dish originating from Surabaya. It's usually made with a combination of lamb, onion, garlic, chili peppers, bay leaves, salt, ginger, soy sauce, and oil. The ingredients are simply saut&eacute;ed in oil, and the lamb meat is cut into chunks and stir-fried near the end of cooking. A bit of water is added to the pan and it's brought to a boil, and the dish is ready when the meat becomes fully tender. This dish can be bought from vendors at numerous street stalls.

Krengsengan

Germany

Kr&uuml;stchen schnitzel is a traditional dish originating from Frankfurt and the surrounding areas. The dish usually consists of a schnitzel that's served on a slice of toasted bread or rye bread. It's topped with a fried egg and traditionally served with french fries, pickles, roast potatoes, or potato salad on the side. The meat used for the preparation of the schnitzel is typically pork. The meat is pounded thin, coated with flour, dipped in beaten eggs, dredged in breadcrumbs, and then fried in butter or a mixture of oil and butter until golden brown and crispy.