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Lamb dishes have garnered a global fanbase with their rich and diverse culinary profiles. From succulent kebabs in the Middle East to aromatic curries in India, and hearty stews in Europe, these meats offer a wide range of flavours and textures that cater to various cultural palates.
Taking this into account, Taste Atlas – an experiential travel online guide for traditional food that collates authentic recipes, food critic reviews, and research articles about popular ingredients and dishes – recently released the list of ’50 Best Lamb Dishes in the World’.
Occupying the first spot is Turkey’s Iskender kebap, which is named after a butcher called Iskender Efendi, who first prepared this delicious dish. “It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yoghurt are traditionally drizzled over the dish at the table,” the guide noted.
Another delicacy from the country, Cag kebabi grabbed the second position. A kebab variety originating from the Turkish city of Erzurum, this dish is made with lamb that is marinated with onions, salt, and pepper, and the meat is then placed on a big horizontal skewer and cooked over a wood fire.
It is followed by Iran’s Kabab torsh, which is traditionally associated with the provinces of Gilan and Mazandaran. “The kebab is usually made with lean cuts of beef or lamb which are marinated in a flavourful combination of pomegranate molasses, walnuts, garlic, parsley, and olive oil,” Taste Atlas noted.
Two Indian dishes – rogan josh and galouti kebab – grabbed 23rd and 26th positions, respectively.
Check out the top 10 best lamb dishes in the world:
*Iskender kebap
*Cag kebabi
*Kabab torsh
*Khashlama
*Doner kebab
*Adana kebap
*Lagman
*Paidakia
*Cordero asado
*Ghormeh sabzi
The guide described rogan josh as an aromatic lamb curry that is believed to be of Persian origin, although today it is more closely associated with the Kashmir region of India. “The name of the dish is derived from two words: rogan, meaning clarified butter or oil, and josh, referring to passion or heat,” it said.
Galouti kebab, on the other hand, is a traditional Indian kebab that’s especially popular in Lucknow. “The name galouti means soft, referring to a belief that Haji Mohammad Fakr-e-Alam Saheb, who first made the dish, gave it to Nawab Asad-ud-Daula, who was toothless and needed a kebab variety which required no chewing. Instead of beef, Haji used fine cuts of lamb which were minced, tenderised, and mixed with numerous exotic spices before being fried.”
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