One of the most-watched trends in 2018 is the rise of Indian cuisine and flavors in mainstream American applications. We’re talking Indian tacos and burritos, Indian burgers and sandwiches. Now, Aussie lamb and Indian cuisine go together like vegemite and toast; in fact, according to Datassential, Indian menus are one of the most common places you’ll find lamb (Datassential, 2018). Add to that the rise in use of lamb in some of America’s favorite foods like burgers and pastas, and you can see the potential for this to take off like a Bondi Tram (and that means FAST!).
One of the best we’ve ever had was KN Vinod’s Kerala Shepherd’s Pie from Indique in Washington DC. More on that here!
Here are a few more of our favorite Indian and lamb treatments for familiar favorites:
Indian-braised lamb rib bowl – Bowl foods are everywhere these days, especially at fast casual restaurants. This one uses the braising liquid to flavor the rice, to delicious effect! Lamb ribs can be hard to find, but any cut for braising will work well, from shoulder to leg, or ribs from the shoulder rack.
Madras curry lamb sliders – Chef Kenny Gilbert of Gilbert’s Southern Kitchen has lamb sliders that are a masterful example of mainstreaming Indian flavors. The patties feature Aussie lamb and are redolent with an array of aromatic Indian spices. Flavors are balanced with a cooling yogurt-mint-lime sauce, crisp cucumbers and arugula.
Tikka masala burger – Chef Adam does these with Aussie grassfed beef or lamb; it works just as well either way. Use a commercial curry seasoning or make your own blend; same goes for the tikka sauce.
Lamb and turmeric nachos – Chefs Matt Harding and Eric Grutka developed this brilliant take on a favorite shareable bar food, pairing Indian flavors with ground lamb as nachos!