Sooka Masala Lamb
Dry Spiced Lamb Curry
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Heat
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Serves
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Dietary Info
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Prep 20 mins
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Cook 1 hr
The lamb is left beautifully tender and amazingly fragrant cooked with dry roasted spices.
Hari says
This lamb is cooked in a masala sauce where the spices have been roasted making them fragrant and delicious. By applying heat to them in this way the spices become heady and more pungent creating a dish that is fuller in flavour. This combined with the final fry or 'bhun' gives this dish a depth that is wonderful.
So if you love your thick hearty curry sauces, then this is certainly one for you to try.
- Ingredients
- Method
- 600g Leg of lamb, trimmed, washed & chopped into chunks
Spices to roast
- 2 tsp cumin seeds
- 4 tsp coriander seeds
- 2-4 dried whole red chillis
- 3cm stick of cassia bark
- 4 green cardamoms
- 3 cloves
Masala Sauce
- 4 tbsp oil
- 2 black cardamom
- 2 large onions, finely chopped
- 5 cloves of garlic, finely chopped
- 2 tbsp ginger, grated
- 4 tomatoes, finely chopped
- 1 tsp turmeric
- 1 tsp salt
- Handful coriander, chopped
Method
- To roast the spices place cumin, coriander, chillies, cassia, green cardamom, and cloves in frying pan and heat until they are fragrant and turn a shade darker. Transfer to a bowl and leave to cool.
- Place the spices into a grinder and blitz to a fine powder.
- Coat the meat with the spice mix and set to one side.
- Heat oil and add the black cardamom then add the chopped onion and garlic. Fry on a high heat and reduce and cook gently until they turn a dark golden brown colour.
- Add the ginger, turmeric, tomatoes and stir. Allow the tomatoes and onions to melt together creating a thick masala paste.
- Add the spiced meat and salt then fry for 5 minutes.
- Reduce the heat to the lowest setting and place the lid on the pan. Leave it to cook in its own juices for 40-50 minutes stirring occasionally until the meat is soft and tender.
- When the meat is cooked through increase the heat and fry or 'bhun' for 5 minutes until the sauce thickens and starts to cling to the meat.
- Throw in the chopped coriander to serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 137 |
| Fat (g) | 9.1 |
| of which saturates (g) | 2.3 |
| Carbohydrates (g) | 2.7 |
| of which sugars (g) | 1.9 |
| Fibre (g) | 0.6 |
| Protein (g) | 12 |
| Salt (mg) | 0.72 |
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Comments
Comments (7)
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Hari Ghotra
Hi Steve Glad you enjoyed this one - it's really delicious! Thanks for letting me know Hari
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Bev
I love this dish - it's my 'go to' one to impress friends and family. Just can't get enough of it, thank you for sharing-
Hari Ghotra
Hi Bev Always a pleasure - Glad this is one of your favs thanks so much for your feedback. Hari
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Nigel
Hello Hari,
I cooked this last night and really enjoyed it. For the sake of anyone browsing these comments I must stipulate that this is different in taste and texture from the Lamb Bhuna recipe. Do yourself a favour and treat yourself to both these excellent recipes. -
Hari
Hi Jeff
Glad you have found a dish you love! It is similar to a Bhuna but I guess this is just my version! Thanks so much for trying it! Hari -
Jeff
The Curry Queen has excelled with this one! Definitely your best dish so far. I used chopped tinned tomatoes rather than fresh and it made a gorgeous rich intense masala sauce. The lamb was melt in the mouth, covered with a wonderful fragrant thick sauce. It was a Bhuna by any other name and will cook this time and time again! x
Steve Wilcox
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