Kulma is a rich, spiced braised dish from the Tausug cuisine of Sulu, in the southern Philippines- and one of the most flavourful things you can do with a lamb shank. Deeply aromatic from curry, cinnamon and lemongrass, with a sauce built on peanut butter and coconut milk that reflects centuries of trade between the Philippines, Arabia and the Malay world. This Lamb Shank Kulma recipe uses a slow braise to coax every bit of flavour from the shank, leaving meat that falls off the bone and a glossy, spiced sauce made for rice. A guest recipe by Filipino fusion creator Arion Marin, made with premium lamb shanks from La Carne.