Lamb Cullama
Quick answer
Lamb cullama is made by baking pre-boiled lamb meat with a special roux and egg mixture. You can serve it alongside rice pilaf for a wonderful dinner menu.
- Total time
- 65 dk
- Servings
- 4
- Calories (est.)
- ~650 kcal
- Difficulty
- orta
lamb cullama · meat recipes · traditional main dish
65 dk · 4 servings · 650 kcal
Ingredients
- 600 grams diced lamb meat
- 2 tablespoons butter
- 1 tablespoon flour
- 2 eggs
- 1/2 cup beef or lamb broth
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
Method
- Place the lamb meat in a pot, add water to cover, and boil until tender.
- In a separate pan, melt the butter and gently roast the flour until fragrant.
- Slowly add the warm broth to the roasted flour, whisking constantly to prevent lumps.
- Add the boiled meat to the sauce, season with salt and spices, and simmer on low heat for a few minutes.
- Beat the eggs in a bowl, pour over the dish, cover, and let it set until the eggs are cooked.
Use a cast-iron pot and cook on low heat to ensure the meat stays exceptionally tender.
FAQ
Which cut of meat is best for cullama?
Lamb is traditionally preferred for its rich flavor and tenderness.
Will the egg sauce curdle?
Reduce the heat and stir quickly when adding the eggs to prevent curdling.
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