Meat Dish

Chicken karahi is a poultry dish that is popular in Pakistan and North India. The word karahi in its name refers to a thick and deep cooking-pot similar to a wok in which the dish is prepared. Apart from chicken, the dish is made with red chili powder, cumin, garam masala, ginger, allspice, cardamom, tomatoes, and garlic. When prepared with mutton, the dish is known as gosht karahi. It is traditionally served with rice, roti, or naan.

Murgh karahi

India

Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. Moti Mahal became one of Delhi's attractions, and soon after, butter chicken spread throughout the world. With a combination of roasted meat, plenty of spices, a rich gravy made with cream, tomatoes, and butter, this dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.

Murgh makhani

Murgh malai is a type of Indian curry made with marinated bone-in chicken cuts and a creamy curry sauce. The chicken is often marinated in yogurt before it is simmered in a flavorful mixture of spices, onions, yogurt, and cream. Some variations add milk or use it as a cream replacement, while some versions also add a creamy cashew paste to the mix. The dish usually includes onions, green chili peppers, garlic and ginger paste, as well as spices such as garam masala, coriander, cardamom, and cumin. This dish can be served with rice, biryani, naan, or roti bread.

Murgh malai

Murgh musallam is a traditional chicken dish originating from the Mughal era. The dish is prepared with a whole chicken that's stuffed with eggs and slow-cooked in a rich gravy. The chicken is marinated in a combination of lemon juice, salt, and chili powder. Hard-boiled eggs are mixed with saut&eacute;ed onions, ginger-garlic paste, garam masala, chili powder, coriander, and mint, then stuffed in the cavity of the chicken. Once stuffed, the chicken is roasted in a gravy consisting of onions, tomatoes, ginger, garlic, turmeric, cumin, garam masala, dahi, saffron, coriander, cinnamon, cardamom, and oil. Murgh musallam is served on a platter, with the gravy poured over the chicken. It's recommended to garnish the dish with slivered almonds and accompany it with rice on the side.

Murgh musallam

Murgh rezala is a traditional curry originating from East India, and it&rsquo;s especially popular in Bengal. This aromatic and rich curry is usually made with a combination of chicken, dahi, oil, ghee, cashews, poppy seeds, ginger-garlic paste, cloves, cinnamon, cardamom, peppercorns, hot peppers, white pepper, salt, garam masala, milk, and saffron. The cashews and poppy seeds are soaked in water and ground into a paste. The chicken is marinated in a mixture of yogurt, ginger, and garlic. The cloves, peppercorns, cinnamon, cardamom, and dried hot peppers are fried in ghee and oil, and the marinated chicken pieces are then added to the pan and fried over high heat. The remaining ingredients are mixed into the curry with a bit of water and the dish is simmered for about an hour. Once done, the curry is garnished with saffron that&rsquo;s been soaked in milk, and it&rsquo;s then enjoyed with rice or roti on the side.

Murgh rezala

Murgh tikka is a popular Indian dish made from marinated chicken pieces that are grilled or roasted to perfection. The word "murgh" means chicken in Hindi and Urdu, and "tikka" refers to small, boneless pieces of meat that are marinated and cooked on skewers. The chicken is typically marinated in a mixture of yogurt, spices, lemon juice, and sometimes mustard oil, which tenderizes the meat and infuses it with a rich, tangy flavor. Common spices in the marinade include turmeric, cumin, coriander, garam masala, red chili powder, and paprika, which also give the dish its signature bright orange or red hue. Traditionally, murgh tikka is cooked in a tandoor (a clay oven), but it can also be prepared on a grill or in an oven. Murgh tikka is often served as an appetizer or snack, accompanied by mint chutney, lemon wedges, and thinly sliced onions. It can also be used as a base for other dishes, such as chicken tikka masala, where the grilled chicken pieces are simmered in a rich, creamy curry sauce.

Murgh tikka

Murgi talkari is a traditional chicken dish influenced by Indian cuisine and hailing from Suriname. This chicken curry is usually made with a combination of chicken, onions, garlic, garam masala, oil, salt, sugar, and hot peppers. The ingredients are saut&eacute;ed in oil and then covered with water and simmered over medium heat until the meat becomes tender. Once done, murgi talkari is typically served with rice, potato masala, pumpkin, string beans, or cabbage on the side.

Murgi talkari

Musakhan is a Palestinian dish consisting of roasted chicken and caramelized onions that are garnished with pine nuts and arranged on top of taboon bread that's previously been dipped in olive oil. The name of the dish comes from the Arabic word sakhan, which once translated, reveals the method of preparing &mdash; something that's heated. An important element when making musakhan is sumac, a spice that's added to onions, providing the dish with a tart, lemony flavor. Nowadays, this dish is often prepared as a wrap, a pizza, or assembled like lasagna by alternating the bread and onion mixture with chicken on top. It is always served with yogurt on the side, and, if desired, some extra bread.

Musakhan

Mu thot krathiam is a traditional dish originating from Thailand. It's one of the most basic and popular dishes that can be found in almost any Thai restaurant. Although there is no set recipe, the dish is most commonly made with a combination of pork, garlic, fish sauce, oyster sauce, soy sauce, sugar, and oil. The meat is marinated in the sauces, then fried with garlic in oil over high heat. The garlic should be crispy, but not burnt. Once done, the dish is typically served over steamed rice and garnished with cilantro sprigs.

Mu thot krathiam

Mutton rara is a traditional Himachali stew originating from the northern parts of India, where it&rsquo;s prepared during special occasions. The dish is made with a combination of marinated mutton chunks, onions, ginger, garlic, tomatoes, coriander, turmeric, garam masala, lemon juice, chili peppers, cardamoms, cinnamon, cloves, oil, bay leaves, ghee, and salt. The meat is marinated in a mixture of dahi, ginger-garlic paste, red chili powder, and turmeric. The stew is cooked until the mutton becomes tender, and lemon juice is added near the end of cooking. Once done, mutton rara is usually garnished with coriander leaves, and the dish is then served hot with Indian flatbreads such as naan, roti, or laccha paratha on the side.

Mutton rara

Mutton seekh roll is a variation on kathi roll originating from India. The dish is prepared with a combination of mutton kebabs, onions, tomatoes, coriander, green chutney, and paratha flatbread. The flatbread is smeared with the chutney, and it's then filled with seekh kebab, tomatoes, onions, and coriander. Once stuffed, the flatbread is folded and the roll is ready to be enjoyed. Mutton seekh roll is a popular street snack throughout India, but it's especially popular in Kolkata. If desired, the roll can be enriched with other ingredients such as red chili flakes, garam masala, grated carrots, or paneer.

Mutton seekh roll

Germany

Mutzbraten is a spit-roasted pork specialty originating from the Thuringia region. It consists of pork meat that is cut into pieces and then soaked in a marinade of water, salt, pepper, marjoram, thyme, and onions. Traditionally roasted over a birch wood fire, this meat dish is typically accompanied by sauerkraut and fresh bread on the side.

Mutzbraten

This traditional Thai dish is prepared with various pork cuts that are cut into bite-sized pieces before they are fried in a subtly sweet combination of sugar and spices. Best prepared with fatty cuts such as pork belly, neck, or shoulder, the meat is thoroughly coated with a thick, caramelized sauce that usually employs palm or brown sugar, garlic, and fish or soy sauce. Mu wan is rarely enjoyed on its own, and it is typically served alongside steamed rice or green papaya salad (som tam).

Mu wan

China

A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or sesame oil after which day lily buds and thinly sliced wood ear and enokitake mushrooms are added to the pan. The seasoning in moo shu pork consists of minced ginger and garlic, scallions, soy sauce, and rice wine. The dish is typically accompanied by rice. Although it is most often stated that moo shu pork comes from the Shangdou province, there are numerous theories about the origin of the dish and its name. One of the most popular varieties of the dish is made with gravy, called moo shu lu, and it is usually served with noodles and soft tofu for breakfast. In the 1960s, moo shu pork became popular in the United States but in a slightly tweaked version compared to the original, namely in the amount and versatility of the additional ingredients. Vegetables like cabbage, carrots, onions, bell peppers, and many more that have been cut up into thin strips are commonplace, while rice wine is often substituted with sherry. The American-Chinese version comes served with a side of hoisin sauce and a couple of Mandarin pancakes because the dish is meant to be eaten like a taco.

Mu xu rou

The star ingredient in this simple Thai dish is grilled pork, most commonly grilled pork neck (ko mu yang). Before grilling, the meat is usually marinated in a flavorful combination of fish sauce, palm sugar, soy sauce, lime juice, and Thai whiskey. The dish is usually served with rice, fresh vegetables, or salads on the side. Apart from various sides, mu yang is always accompanied by a bowl of jaew dipping sauce.

Mu yang

Iran

Nafeleh is a traditional dish originating from the province of Khuzestan. The dish is usually made with a combination of ground beef, gram flour, onions, vinegar, turmeric, oil or butter, mint, salt, sugar, and black pepper. The meat is mixed with grated onions, gram flour, turmeric, salt, pepper, and water. The mixture is shaped into meatballs that are first cooked in a mixture of saut&eacute;ed onions, turmeric, salt, mint, sugar, and vinegar, and then lightly fried in the same pan. Once done, the meatballs are typically garnished with sesame seeds and served hot.

Nafeleh

Iranian nan-e-kabab is a term used for a variety of dishes that combine kebabs and traditional Iranian bread. Kebabs are usually prepared with lamb, beef, or chicken meat, while less common varieties employ marinated offal. The meat is usually accompanied by lavash, a thin, oval or rectangular flatbread, believed to be the oldest Middle Eastern bread. Fresh or grilled vegetables are typically served alongside nan-e-kabab, and the dish is usually accompanied by a glass of doogh&mdash;traditional Iranian yogurt.

Nan-e-kabab

Nasi goreng ayam is a traditional fried rice dish that's also popular in Singapore, Brunei, and Malaysia. Although there are many versions of this nasi goreng variety, it is usually made with a combination of chicken thighs, oil, salt, white pepper, shallots, rice, turmeric, soy sauce, fish sauce, galangal or ginger, garlic, scallions, kecap manis, and hot peppers. Most of the ingredients are fried with rice, and the dish is then topped with fried eggs, fried shallots, and sliced chili peppers. It's recommended to serve nasi goreng ayam with prawn crackers on the side.

Nasi goreng ayam

Nasi goreng kambing is a traditional nasi goreng (fried rice) variety originating from Malaysia, but it's also popular in Singapore and Indonesia. Although there are many versions, the dish is usually made with a combination of rice, minced mutton, carrots, shallots, garlic, cucumbers, ginger, chili peppers, oil, curry leaves, lime leaves, shrimp paste, fish sauce, coriander, cumin, cinnamon, turmeric, white vinegar, sugar, tomatoes, eggs, and salt. The shallots, chili peppers, garlic, and shrimp paste are blended, fried in oil, and mixed with the herbs, salt, and fish sauce. The mutton and rice are then added to the pan and the dish is stir-fried for a few minutes before it's garnished with tomato slices and sometimes a fried egg.

Nasi goreng kambing

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Nasi rendang is a traditional dish that combines nasi (rice) with rendang, a rich and flavorful meat dish. Rendang itself is a slow-cooked dry curry deeply spiced with a mixture of garlic, ginger, turmeric, lemongrass, galangal, and chilies, among other ingredients. Coconut milk is a key component, giving the dish its creamy texture and rich flavor. The meat, traditionally beef (but sometimes chicken or lamb), is simmered in this mixture for several hours until it becomes tender, allowing the flavors to deeply penetrate. The cooking process continues until the liquid is greatly reduced, resulting in a dry, intensely flavored coating around the meat. Serving this with rice (nasi) helps balance the strong flavors of the rendang, making nasi rendang a satisfying and complete meal.
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