Ingredients & Substitutes

Instructions

1. 1

   Combine 1 tablespoon ground sumac, 1 teaspoon turmeric powder, 1 teaspoon black pepper, 1 teaspoon red chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 tablespoons minced fresh ginger, 3 cloves minced garlic, and 2 tablespoons lime juice in a large bowl. Rub this marinade thoroughly over 1.5 kilograms of lamb leg or shoulder pieces, then cover and refrigerate for at least 4 hours, preferably overnight.

2. 2

   Prepare a charcoal grill for medium-high heat or preheat an oven to 200°C (390°F) with a roasting rack. Place the marinated lamb pieces directly over the coals for grilling or on the roasting rack for oven roasting.

3. 3

   Fire-roast the lamb for 40-50 minutes, turning every 10-15 minutes, until the internal temperature reaches 60°C (140°F) for medium-rare, or longer for desired doneness, ensuring a nice char on the exterior.

4. 4

   While the lamb roasts, heat 2 tablespoons coconut oil in a saucepan over medium heat. Sauté 1 large chopped onion, 5-6 curry leaves, and 1 piece of rampe (pandan leaf, optional) until the onion softens, about 5 minutes.

5. 5

   Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon cardamom powder, and 1/4 cup tamarind paste to the sautéed aromatics, cooking for 1 minute until fragrant.

6. 6

   Pour in 1 cup thick coconut milk, 2 tablespoons jaggery (or brown sugar), 1/2 teaspoon sea salt, and an additional 1 teaspoon ground sumac. Bring to a simmer, then reduce heat and cook gently for 10-15 minutes until the sauce thickens slightly.

7. 7

   Remove the fire-roasted lamb from the grill or oven and let it rest for 10 minutes before slicing. Drizzle the warm Sumac & Coconut Tamarind Glaze generously over the sliced lamb before serving.