Another great Daring Cooks challenge. I had never before made (or even tried) appam or Sri Lankan lamb curry. And it did require a few ingredients that I had certainly never worked with before. Curry leaves and tamarind pulp. How was I going to go about even acquiring these exotic substances? Good thing Amazon and Ebay sell just about anything you’d ever want. Instead of searching out ethnic food stores around the DC area I saved myself the time, and with the click of a mouse I had purchased my first set of curry leaves and package of tamarind pulp. O and a mortar and pestle — I figured that was a necessity to grind the spices. Unfortunatately the mortar and pestle didn’t arrive until 2 days after I made this dish so at the time I had to resort to using a muddler and a martini shaker to grind the spices – it was far from ideal.
Overall both dishes were delicious. The appams were light and crunchy (I had to add a good deal of water to the batter to get it thin enough) and the curry was smooth and full of flavor. The only thing I would do differently is simmer the curry over very low heat – I had turned mine up to medium-low and because of that a good deal of the sauce vanished (this was entirely my fault though, not the recipe’s).