Sooka Masala Lamb | Hari Ghotra
4.8/5 rating (4 votes)

Sooka Masala Lamb

Dry Spiced Lamb Curry

  • Heat Hot
  • Serves 6
  • Dietary Info LACTOSE-FREE
  • Prep 20 mins
  • Cook 1 hr
Sooka Masala Lamb

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
  1. 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.
  2. Place the spices into a grinder and blitz to a fine powder.
  3. Coat the meat with the spice mix and set to one side.
  4. 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.
  5. Add the ginger, turmeric, tomatoes and stir. Allow the tomatoes and onions to melt together creating a thick masala paste.
  6. Add the spiced meat and salt then fry for 5 minutes.
  7. 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. 
  8. 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.
  9. Throw in the chopped coriander to serve.

Nutritional information

Typical values* per Serving
Calories137
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
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (3)

  • Nigel

    Nigel

    24 June 2015 at 12:33 |
    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.

    reply

  • Hari

    Hari

    24 March 2015 at 14:16 |
    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

    reply

  • Jeff

    Jeff

    23 March 2015 at 17:36 |
    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

    reply

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Hari Ghotra