Mutton (lamb) is central to many cuisines in both Asia and Europe. In Asia, it is the basis for entire regions: in Central Asia (Uzbekistan, Kazakhstan) it is impossible to imagine it without Pilaf (rich rice with carrots, onions and lamb), as well as various kebabs and manti (large dumplings with minced lamb and onions); in India and Pakistan, lamb is indispensable for aromatic, thick Rohan Josh (curry with yogurt and Kashmiri spices) and festive Biryani (layered rice with spices and meat); in the Middle East (Turkey, Iran) lamb is used in all types of kebabs, kebabs (for example, Adana kebab), in minced meat for dolma (stuffed grape leaves) and in the famous dish Kaofta (meatballs). In Europe, lamb dominates the cuisines of the Mediterranean and the Balkans: in Greece it is the iconic Moussaka (a casserole with minced lamb and eggplant), Kleftiko (lamb baked on the bone in parchment) and Souvlaki (kebabs); in the UK and Ireland it is the classic Roast Lamb and the warming Irish Stew; in Italy (especially in Sardinia and the central regions) lamb stews and Abbacchio alla Scottadito (small chops) are popular.