Mao-Style Red-Braised Pork
Tender Hunan-style pork belly slowly braised with caramelized sugar, soy sauce, Shaoxing wine and warm spices.
Curry Stew recipes
464 curry stew recipes across every cuisine in the catalogue, with the full method on each page. Page 6 of 8.
Martinican Colombo Chicken
Martinican colombo chicken simmered with colombo powder, vegetables, herbs, and lime.
Massaman Beef Curry
A warm-spiced Thai Massaman beef curry with coconut milk, potatoes, peanuts and a gently rich sauce.
Matar Mushroom
Matar mushroom cooks mushrooms with green peas in a light onion-tomato masala.
Mathura Ke Dubki Wale Aloo
Dubki wale aloo is the Mathura breakfast curry, boiled potato broken into a thin gravy and eaten with kachori.
Matoke (Ugandan Green Banana Peanut Stew)
Ugandan Matoke turns firm green bananas into a tender peanut-tomato stew with onion, ginger, and a softly creamy sauce.
Methi Matar Malai
Methi matar malai balances the bitterness of fenugreek leaves against sweet green peas in a mild cream gravy.
Mexican Beef Picadillo
A home-style Mexican minced beef and potato guisado cooked with tomato, carrots, peas, and mild spices.
Michoacán Carnitas
Michoacán-style Mexican carnitas with slow-cooked pork, citrus, garlic, bay leaf, oregano, and a lightly crisp finish.
Misir Wat (Ethiopian Red Lentil Stew)
Misir Wat is a thick Ethiopian red lentil stew built on sweet cooked onions, berbere spice, and lentils simmered until they collapse into the sauce.
Moamba de Galinha (Angolan Chicken Muamba)
Angolan chicken muamba simmers chicken with red palm oil, okra, pumpkin, tomato, garlic, ginger, and chili for a glossy orange-red stew.
Mooli Ki Sabzi (Mooli Bhurji)
Mooli ki sabzi cooks grated radish with its own leaves until the sharpness cooks off.
Moqueca Baiana (Bahian Coconut Fish Stew)
A Bahian-style Brazilian fish stew with coconut milk, tomatoes, peppers, coriander, and dendê oil.
Moules Marinières (Mussels in White Wine)
Moules marinières steams mussels with white wine, shallots, garlic, butter, parsley, lemon, and a light briny broth.
Murgh Keema Masala
Murgh keema masala cooks minced chicken down until the fat separates and the mince stays loose.
Mushroom Do Pyaza
Mushroom do pyaza cooks button mushrooms with onion added in two stages, some fried down into the masala and some late so it keeps its bite.
Mushroom Pyaz
Mushroom pyaz cooks mushrooms with onion and garlic until the water they release has gone.
Mutton Dalcha
Dalcha simmers goat meat with chana dal and bottle gourd, the Hyderabadi partner to biryani.
Mutton Keema Matar
Mutton keema matar is minced mutton cooked with green peas, onion and tomato until the fat separates and the mince stays loose.
Mutton Rogan Josh
Mutton rogan josh is a Kashmiri curry built on mustard oil, whole spices and Kashmiri chilli, simmered until the mutton is tender and the oil rises.
Nagpur Saoji Mutton
Saoji mutton is a fiery Nagpur curry built on a dark masala of poppy seeds, dried coconut and black pepper.
Nasi Kandar (Malaysian Chicken Curry Rice Plate)
A Penang-style nasi kandar plate with rice, spiced chicken curry, vegetables, and mixed curry gravy.
Navratan Korma
Navratan korma takes its name from nine ingredients, mixing vegetables with paneer and fruit in a mild cashew gravy.
Nawabi Murgh Kali Mirch
Murgh kali mirch cooks chicken in a pale gravy where crushed black pepper does the work of chilli.
Ndolé (Cameroonian Bitterleaf Peanut Stew)
Cameroonian Ndolé is a rich bitterleaf and peanut stew with tender beef, dried shrimp, prawns, and a thick groundnut base.
New Mexico Green Chile Pork Stew
New Mexico green chile pork stew simmers pork shoulder, Hatch green chiles, potatoes, garlic, and stock into a smoky bowl.
Nigerian Melon Seed Soup
Nigerian Egusi Soup is a thick melon-seed soup with goat meat, leafy greens, red palm oil, and soft egusi curds in a pepper-onion base.
North Indian Aloo Anda Curry
Aloo anda curry simmers boiled egg and potato in one onion and tomato gravy.
North Indian Anda Do Pyaza
Anda do pyaza cooks boiled eggs with onion added twice, once softened into the masala and once late so it stays sweet and crunchy.
North Indian Chicken Do Pyaza
Chicken do pyaza cooks chicken with onion added in two stages, one browned into the base and one late for texture.
North Indian Dingri Dolma
Dingri dolma pairs mushrooms with paneer in a mild cashew gravy.
North Indian Egg Ghotala
Egg ghotala is a street-style scramble of egg with onion, tomato and capsicum, mashed together in the pan as it cooks.
North Indian Egg Keema Matar
Egg keema matar crumbles boiled egg into a pea and onion masala so it eats like a mince curry.
North Indian Methi Anda Curry
Methi anda curry cooks boiled eggs in a gravy heavy with fresh fenugreek leaves.
North Indian Mughlai Egg Kurma
Mughlai egg kurma simmers boiled eggs in a yoghurt gravy built on browned onion.
North Indian Omelette Curry
Omelette curry fries a whole omelette, cuts it into pieces and simmers them in gravy.
North Indian Turai Ki Sabzi
Turai ki sabzi cooks ridge gourd down in its own water with onion and tomato, needing no extra liquid.
Odia Buta Dali
Odia buta dali is a mild chana dal finished with panch phoran, ginger and roasted cumin for an everyday rice meal.
Odia Chatu Besara
Chatu besara cooks mushrooms with potato in ground mustard, the Odia way of dressing almost any vegetable.
Odia Chhena Tarkari
Chhena tarkari is an Odia curry of fresh chhena and potato cooked in mustard oil.
Odia Habisa Dal
Odia habisa dal is a simple temple-style mung dal with raw banana, elephant foot yam, ginger, cumin and ghee.
Odia Santula
Santula is an Odia dish of mixed vegetables boiled and lightly tempered, cooked with very little oil.
Old Delhi Style Aslam Butter Chicken
Aslam butter chicken is the Old Delhi version, grilled chicken drowned in butter and cream with no tomato gravy at all.
Osso Buco alla Milanese
Osso buco alla Milanese slowly braises veal shanks with vegetables, white wine, tomato, garlic, and parsley until fork-tender.
Palak Chana Dal Sabzi
Palak chana dal cooks spinach with split Bengal gram so the dal stays whole among the greens.
Palak Paneer
Palak paneer is paneer in a smooth spinach gravy, cooked briefly so the greens keep their colour.
Panchmel Dal (Dal Panchratna)
Panchmel dal cooks five different lentils together, a Rajasthani way of making one pot a complete meal.
Paneer Butter Masala
Paneer butter masala is a mild Punjabi curry of paneer in a tomato and cashew gravy finished with butter and cream.
Paneer Do Pyaza
Paneer do pyaza cooks paneer with onion in two stages, some softened into the gravy and some added late for bite.
Papad Pyaz Ki Sabzi
Papad pyaz ki sabzi turns roasted papad into a curry, simmered in yoghurt with onion until it softens.
Parsi Kheema Per Eedu
Kheema per eedu is a Parsi dish of spiced minced meat with eggs cracked over the top and cooked until just set.
Parsi Sali Boti
Sali boti is a Parsi mutton curry, sweet and sour with jaggery and vinegar, served under a pile of crisp potato straws.
Parsi Tamota Per Eedu
Tamota per eedu cracks eggs over a bed of cooked tomato and lets them set, the Parsi way with almost anything.
Parsi Veg Dhansak Dal
Parsi veg dhansak dal blends pigeon peas, masoor, pumpkin, brinjal and methi into a thick tamarind-spiced dal.
Pennsylvania Dutch Chicken and Dumplings
Pennsylvania Dutch chicken and dumplings simmers tender chicken, vegetables, savory broth, and soft steamed dumplings in one pot.
Peruvian Spiced Pork Adobo
Arequipa-style pork adobo simmered with ají panca, vinegar, garlic, cumin, oregano, and onions.
Pescado a la Veracruzana (Fish Veracruz Style)
A Veracruz coastal classic with white fish simmered in a tomato, olive, caper, garlic, and herb sauce.
Pinakbet (Filipino Mixed Vegetable Stew)
Pinakbet is a Filipino mixed vegetable stew with pumpkin, bitter gourd, okra, eggplant, yardlong beans, tomato, and shrimp paste.
Pisto Manchego (Spanish Vegetable Stew)
A Spanish vegetable stew with tomato, peppers, zucchini, brinjal, and olive oil.
Pollo Adobado (Chicken in Red Adobo)
Tender Mexican chicken simmered in a deep red adobo sauce made with dried chiles, tomato, garlic, vinegar, and warm spices.