Kulma is a rich Tausug beef curry dish. It’s commonly prepared during special occasions in Mindanaoan households; but we’ve been happy to see it become a more known dish all-around. Kulma is stewed in coconut milk, peanut butter, and tomato paste, giving it a complex mix of flavors. Think of it as a crossover between traditional curry and kare-kare.
The stew usually takes a two to three hours to make. This ensures that the beef is tender and the flavors are infused. Our “cheat” version cuts that time in half and takes a few shortcuts in flavoring the broth. Nonetheless, the end result is just as flavorful.