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Gor Amli Lamb

Course Mains - Meat
Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Servings 4 people



  • 100 gram dark brown jaggery
  • 50 gram tamarind
  • 3 tsp salt
  • 2 tsp sambhar masala
  • 2 tsp crushed black pepper
  • 10 sprigs of mint
  • 3 tbsp ghee
  • 750 gram leg of lamb bone-in


  • 2 medium sweet potatoes
  • 1 medium potato
  • 3 medium carrots quartered
  • 1 small onion quartered
  • 6 cloves of garlic crushed with peel


  • Roughly chop the jaggery and the tamarind. Add about 150 - 200 ml of hot boiling water to the mixture to make the jaggery melt and create a thick gravy type paste
  • Finely chop the mint leaves and add to the jaggery mixture
  • Wash the leg of lamb and score it. Rub in the salt, pepper and sambhar masala
  • Coat the entire leg with the jaggery-tamarind marinade. Allow the leg to marinate for atleast 2 hours at room temperature or ideally overnight in the refrigerator
  • Preheat the oven to 200 degrees celsius
  • While the oven is heating, prepare your vegetables by peeling the sweet potatoes and carrots and quartering all of them. Also, peel and chop the onion in eights and crush the garlic with the peel on
  • Heat a big pan on the stove and add in the ghee. Place the entire leg of lamb in the pan allowing the skin to sear and brown
  • Remove the lamb and place in a roasting tray. In the same pan, add in your vegetables and cook them uncovered for about 5- 10 mins - this is just to allow them to soak up the juices from the meat
  • Assemble the leg of lamb in the centre and the roast vegetables around it. Cover with foil and place in the oven for 35 - 40 minutes
  • Serve immediately with a mixed green salad