tamarind lamb leg.JPG



  • 1 lamb leg
  • himalayan salt
  • black pepper
  • 4 green chillies
  • 6 cloves garlic
  • 2 tsp crushed red peppers
  • 1 tsp dried anar (pomegranate) seeds
  • 2 tbsp tamarind paste
  • 1 tbsp capers
  • 1 medium onion
  • 2 medium tomatoes
  • 1/4 cup grapefruit juice


  1. take your lamb leg and filet it out in such a way that its nice and thin (and even)
  2. season it with your salt and black pepper on both sides
  3. lay some green chillies that you cut in half down onto the lamb
  4. toss on some crushed red peppers, capers, dried anar seeds, and whole crushed garlic onto the lamb
  5. generously apply some tamarind sauce
  6. roll up the lamb and tie it up (I used three pieces of string)
  7. take a nice hot oven-safe pan and add olive oil
  8. add the lamb and brown on all sides
  9. take the lamb out and set aside
  10. in the same pan, thrown in some largely cut onions and cook until they brown
  11. add some sliced tomatoes to the mix
  12. when the tomatoes soften, add some grapefruit juice and bring the whole mixture to a boil
  13. add back your lamb to the pan
  14. cover, and stick in the oven for around an hour to 90 min at 375F (internal temp around 160F depending on how well you like your lamb done)
  15. take out the lamb, cut off the string, and slice 
  16. toss the pan back on the hob and cook on high to boil off some of the liquid
  17. top your lamb with some of the mixture from the pan
  18. serve with something acid neutral for a tasty, balanced dish