Lamb
Tash Kordo
Таш кордо
Kyrgyzstan
A whole lamb is seasoned and roasted in a stone-lined pit until the meat is tender and smoky.
Original eatfuls sticker artwork
What it is
A closer look at Tash Kordo.
A whole lamb is seasoned and roasted in a stone-lined pit until the meat is tender and smoky.
What to look for
Know it when you find it.
The meat should pull cleanly from the bone and carry a gentle stone-and-fire aroma; it is a feast dish, not a noodle soup.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tash Kordo.
Kyrgyzstan
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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آب گوشت
Lamb is simmered with turnip, saffron, and mild spices in a Kashmiri broth that stays light rather than creamy.
Rome, Italy
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Rome, Italy
Abbacchio brodettato
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Friuli-Venezia Giulia, Italy
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In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
Apulia, Italy
Agnello alla gravinese
In Puglia, Agnello alla gravinese is lamb cooked with pecorino, egg, and herbs in a savoury sauce.
Abruzzo, Italy
Agnello cacio e ova
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
Bulgaria
Bulgarian Roast Lamb
Агнешко печено
Whole or jointed spring lamb roasted with butter and dried savory, traditional for St George's Day on 6 May when it is eaten across the country.
Bihar, India
Ahuna (Champaran meat)
अहूना
Mutton is marinated with onion, garlic, and whole spices, then slow-cooked in a sealed earthen pot in Bihar.