Dry-Roasted Lamb (Sukka Lamb) Curry Recipe Review

Hi, Ray here again.

Curry time again and I eagerly scanned the great Curry Focus recipes to see what I could try this week.

I checked out the Dry-Roasted Lamb (Sukka Lamb) curry recipe and it looked like it would be pretty yummy. I don’t know why it’s described as being roasted because the curry goes nowhere near an oven.

The most time-consuming part of this recipe was grinding the spices because I don’t have a grinder. All I’ve got is a mortar and pestle and it takes ages to grind the spices down. I find the worst part of using a mortar and pestle is trying to grind the cinnamon stick – it just doesn’t work. So a spice grinder is now on my shopping list.

Anyway, back to the recipe.

This is a pretty easy lamb recipe – once you’ve got the lamb cooking for the first 60-minute period, it’s a breeze to prepare the onion and the other ingredients (I ground the spices before starting to cook because I knew that the grinding would take a long time – I had it pretty well ground after half an hour).

Once the lamb was drained, I cooked the onions (there are 2 whole onions in this recipe which is quite a lot of onions – this isn’t a problem for me because I love onions).

After that I fried the lamb, added the spices and then added the onions so that everything was cooking together. This curry is very dry so you have to keep stirring the ingredients to make sure that the curry does not stick and burn.

The rice was times to be ready when the curry was ready and I served the Sukka Lamb on the basmati.

And what was the verdict? As I said before, there are a lot of onions and this is a very dry curry (might need an extra beer to drink with the curry to help it down). The lamb was lovely and tender and you could clearly taste the lime juice and coconut. This is a lovely curry and it received a score of 7 out of 10 with a heat rating of “mild to medium”.

If you like a dry curry then you should try out this recipe. I’m sure you won’t be disappointed.

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