WHAT IS LAMB KULAMBU?
It is an Asian curry recipe involving mutton also known as kuzhambu. In Sri Lanka and southern India this dish is usually served with steamed rice. One of this meal’s fun touches involves frying the curry leaves in fat before adding them to your spicy gravy. In Tamil cuisine alone there are hundreds of variations of kulambu, so don’t be afraid to play around a bit with the ingredients.
SUGGESTIONS WHEN MAKING LAMB KULAMBU
- A Satisfying One-Skillet Meal
- Veggie-rich Variation
Lamb Saag can be prepared by adding 5 to 6 ounces fresh baby spinach at the end of the recipe; when the lamb is tender stir the spinach into the saucy lamb dish and cook until it wilts.
WHAT PAIRS WELL WITH LAMB KULAMBU?
Coconut will work surprisingly well. Steamed Basmati rice is a popular side to serve with this dish. In terms of a glass of vino, this gets a bit more tricky. Lamb dishes are often served with a nice Pinot Noir or Châteauneuf-du-Pape. But in this case you aren’t pairing to the lamb, but rather the spicy sauce. Those wines can still work. If you’re more in the mood for something chilled on a hot day, switch to a sweet German Riesling instead. Or just play it safe and go with a beer. It is often used instead of wine with curry dishes. This tasty beverage’s stronger flavor reduces the chance of your drink being overwhelmed. Go with a Belgian white or a German Kolsch. If you want an Indian beer, try a Kingfisher or a Cobra Beer (snake is not included). (written by Chef Stef)