Smoky Lamb with Vinegar and Coconut Milk

Kudampuli Maas

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Notice how two strong souring agents can join forces to make a curry actually a tad sweet? When you use a sweeter vinegar like malt (or even cider) and smoky-tart kudampuli, the sweet and smoky counterparts play off each other to tone down the acidity. This lamb swims in a good amount of sauce, so do make sure you serve some white or red rice to mop it up.