Maas Ke Sooley Smoke (Barbecued spicy lamb)

Maas Ke Sooley Smoke (Barbecued spicy lamb)

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Servings: 6
Calories: 842


  • 2.2 lb Lamb boneless, washed, pat-dried
  • Ghee to baste

for the first marinade:

  • 1 tbsp Basil guhl tulsi, dried, crushed
  • 3 1/2 oz Raw papaya ground to paste
  • 2 tbsp Garlic lasan paste
  • 3 tsp Red chilli powder
  • Salt to taste
  • 7 oz Ghee
  • 2 Onions medium-sized, peeled, sliced
  • 12 Garlic cloves chopped
  • for the second marinade:
  • 1 Ginger adrak, 1 1/2 piece
  • 1 tbsp Basil crushed
  • 2 tbsp Kachri powder
  • 1/2 tsp Cloves laung, powdered
  • 2 tsp Black cardamom badi elaichi, powdered
  • 2 tsp Nutmeg Jaiphal, powdered
  • a pinch Cinnamon dalchini powder
  • 12 oz Yoghurt dahi

for the soola masala:

  • 1 tsp Mango powder amchur
  • 1/4 tsp Black salt kala namak
  • 1/2 tsp Black pepper kali mirch powder
  • 1/2 tsp Green cardamom choti elaichi, powdered
  • 1/4 tsp Nutmeg powdered


  • For the first marinade, mix all the ingredients and evenly rub the mixture over the pieces. Keep aside for 2 hours.
  • Heat the ghee in a wok (kadhai); deep-fry the onions and garlic separately on medium heat, until golden brown. Drain the excess oil on absorbent paper and keep aside.
  • For the second marinade, blend together the ingredients for the second marinade (except yoghurt). Add 2 tbsp of water to make into a smooth paste. Remove to a bowl, add the yoghurt and whisk well.
  • Evenly rub the mixture over the pieces and keep aside for 2 hours.
  • Skewer the pieces and roast for 12 - 15 minutes. Baste with ghee and roast again for 12 - 15 minutes or till the pieces are tender.
  • Smoke for 2 minutes with cloves and ghee. Arrange on a platter, sprinkle soola masala and serve hot.
Calories: 842 kcal
Carbohydrates: 13 g
Protein: 31 g
Fat: 74g
Saturated Fat: 39 g
Cholesterol: 213 mg
Sodium: 243 mg
Potassium: 617 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 548 IU
Vitamin C: 16 mg
Calcium: 133 mg
Iron: 3 mg
Cuisine Indian
Ingredients Lamb
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