![On a white background is a bowl with a red stripe around the rim. Inside the bowl are chicken and potato pieces in a reddish gravy and topped with a small pile of cilantro](https://nomdujour.net/wp-content/uploads/2023/04/murgh_aloo-150x150.jpg)
Murghi Aloo ka Salan (Pakistani Chicken and Potato Curry)
I love Pakistani foods. They tend to combine the best of Indian sub-continent flavors with western (Arabic) influences. And heat (at least not for heat’s sake) is much more manageable for the Western palate. At home, it seems Kat lost…
![White bowl with a red stripe full of redish-brown creamy korma with chinks of chicken and tomatoes](https://nomdujour.net/wp-content/uploads/2023/02/PXL_20230221_024039594-150x150.jpg)
Afghani Chicken Korma
This recipe is derived from my red meat (gosht) korma, The main differences are in cooking, and primarily fewer tomatoes. I might do a version down the road that’s wholly tomato-less, but I find the tomatoes add a nice flavor…
![Bowl full of lamb and tomato stew](https://nomdujour.net/wp-content/uploads/2023/01/PXL_20221231_215256823-150x150.jpg)
Karahi Lamb (Karahi Gosht)
Karahi lamb, like my Karahi Chicken recipe, are stews partially named for the pot they’re cooked in ~ a karahi (or kadai) (link) ~ which is something between a wok and a dutch oven or chef’s pot. There are probably…
![Doro Wat](https://nomdujour.net/wp-content/uploads/2021/09/PXL_20210915_043739368-150x150.jpg)
Doro Wot (Ethiopian Spicy Chicken Stew)
This one is is definitely a labor of love. Count on 2.5-3 hours start to finish, but soooo worth it. Rich spices built up on a slightly sweet onion base in layers and layers crowned with chicken and a marinated…
Afghan Gosht Korma
So, the kid only had one request for his birthday dinner ~ goat. But it turns out that the local Afghan markets don’t carry it, so I tracked down a local butcher. The most common cut appears to be cubed,…
![Bowl of Misir Wot](https://nomdujour.net/wp-content/uploads/2021/08/misir_wot-150x150.jpg)
Misir Wot (Ethiopian Red Lentil Stew)
So misir wot is a lentil stew, but consistency-wise it’s a lot more like a porridge, and that’s important to the recipe. It doesn’t seem to taste right otherwise. The spiced butter gives it a little earthy undertone, and the…
![Bowl of kik alicha](https://nomdujour.net/wp-content/uploads/2021/08/PXL_20210809_041022260-150x150.jpg)
Kik Alicha (Ethiopian Split-pea Porridge)
Well, I call it ‘porridge’ anyway. It’s textured more like split pea soup, but it’s thick and served over rice. Flavor-wise, it’s rich and creamy but on the subtle side, so the peas and rice are free to do their…
![Bowl of Djibouti Skoudehkaris lamb and rice](https://nomdujour.net/wp-content/uploads/2021/07/PXL_20210731_035759603-150x150.jpg)
Skoudehkaris (Djibouti Lamb and Rice)
Yay! Another one-pot meal. This one’s from Djibouti, a small country right where the Gulf of Aden meets the Red Sea. It was a French colony by treaty from 1883-1977, so there’s a fair amount of influence on the food. …
Siga Tibs (Ethiopian Beef Stew)
Despite what restaurant menus say, Ethiopians don’t eat a ton of meat ~ mostly legumes and the like. So, this would be a special dish ~ New Years, birthdays, etc. As such, it’s part stir-fry, part stew, and even with…
![Keema Matar Curry](https://nomdujour.net/wp-content/uploads/2021/06/PXL_20210604_040331325-150x150.jpg)
Keema Matar – Mincemeat and Peas Curry
So, Kat says this one is a 13/10 and the kid agrees, so I guess that’s an endorsement. This is mostly a ground meat and tomatoes dish, where the peas add a little something extra. And, like some of my…