Gor-Amli (Jaggery and Tamarind) is one of my favourite Parsi flavour combinations. The earthy sweetness of the jaggery and the ear popping tang of tamarind create a sweet and sour flavour that no honey-soy can ever re-create. Sadly, most Parsi dishes call for these ingredients to be added to a curry or a dal. They are hardly ever used in their full glory as a marinade where they could be the star flavours on a dish.
A month before I was due to go to New Zealand with Baby M, Sam Pappa who works in shipping told me that he had managed to secure a leg of lamb for me. I’ve eaten a lamb roast many times in a restaurant. But, I never had the opportunity to cook a roast at home so I was thrilled. Also, after eating chicken practically every day in India I had decided before I even reached NZ that chicken would feature on as few of my meals there as possible.
The only issue now was that I had never really cooked a leg of lamb before. How difficult could it be right? Turns out, it’s quite a science. It depends on whether your leg is boneless or is bone in – I recommend the latter as it adds a wealth of flavour that no marinade can replicate – and it also depends on the weight of the leg. After much research on the ‘done-ness’ a perfect lamb roast should have and the oven settings, I decided on 45 minutes/kilo of lamb at 200 degrees celsius – you are welcome to change this if you’ve had more experience cooking lamb than I have of course.
Do remember that what makes a good lamb roast is its accompaniments. I chose to pair mine with carrots, potatoes and sweet potatoes as I love my carbs. I didn’t have any onion and garlic in my home but ideally you should add that in too. So, the next time you are planning a Thanksgiving or Christmas Roast and want to add a little Parsi flavour to your meal, do try out this recipe and let me know how you go.