Ingredients
- 1/2 c. seedless unsweetened tamarind paste
- (available at Indian markets)
- 1/2 c. fresh orange juice
- 1/3 c. mild-flavored (light) molasses
- 1 tsp dry crushed red pepper
- 3 Tbsp. fresh lime juice
- 2 c. minced dry apricots
- 6 Tbsp. fresh lemon juice
- 1/3 c. minced fresh cilantro
- 2 Tbsp. chopped seeded red jalapeno chilies
- 2 Tbsp. golden sugar - (packed)
- 2 Tbsp. cracked coriander seeds
- 2 lb boneless leg of lamb cut 1/2" pcs
- (or possibly 4 lbs lamb shoulder chops, fat trimmed, meat cut into 1/2" pcs)
- 1 lrg red onion cut 1/2" cubes
- 20 x twelve-inch metal skewers
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Tamarind Glazed Lamb Skewers With Dried Apricot Relish
Servings: 6
Directions
- For glaze: Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer till reduced to 1 c., stirring occasionally, about 8 min. Remove from heat. Stir in lime juice.
- For apricot relish: Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat till heated through.)
- Thread lamb and onion pcs onto skewers, using about 6 onion and lamb pcs per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 min total for medium-rare. Transfer skewers to platter. Serve with relish.
- This recipe yields 6 appetizer servings.
- What to drink: A big red with lots of fruit, such as a California Zinfandel; an off-dry white with rich fruit, such as an Alsatian Pinot Gris; or possibly pale ale.
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