Flavor Trends, Strategies and Solutions for Menu Development

A Little Lamb Best of Flavor 2018 | True Aussie Beef & Lamb | Madras Curry Lamb Sliders

True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula
PHOTO CREDIT: True Aussie Beef & Lamb

Best of Flavor 2018The popularity of global flavors among U.S. consumers remains strong, especially when presented in a familiar, snackable format. The Madras Curry Lamb Sliders are a perfect example—an Indian mash-up developed by Kenny Gilbert, Chef/Owner of Southern Kitchen & Bar in Jacksonville, Fla., at a True Aussie Beef & Lamb culinary immersion.

Masterful at taking Indian flavors mainstream, Gilbert makes his Aussie lamb patties redolent with aromatic Indian spices. A cooling yogurt-mint-lime sauce, crisp cucumbers and arugula balance the bold flavors.

“This is a winning example of taking Indian flavors and putting them in a format that’s easily accessible. What’s more mainstream than a slider?” says Catherine Golding, Business Development Manager for True Aussie Beef & Lamb. “For those unfamiliar with lamb, it’s low-risk, and an easy order for a group.”

Lamb sliders are a platform with endless extensions, even just within an Indian context, according to Golding.

“A more traditional braised lamb shoulder with Indian spices would emulate pulled pork in texture, with a nice combination of sweet/tangy/spicy from tamarind, chiles and mango chutney. Or you could provide functional-food cues with turmeric onions and Indian pickles on a spiced lamb patty.”




From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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