Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 pale ale. Ingredients:
1/2 cup seedless unsweetened tamarind paste |
1/2 cup fresh orange juice |
1/3 cup mild-flavored (light) molasses |
1 teaspoon dried crushed red pepper |
3 tablespoons fresh lime juice |
2 cups chopped dried apricots |
6 tablespoons fresh lemon juice |
1/3 cup chopped fresh cilantro |
2 tablespoons minced seeded red jalapeño chilies |
2 tablespoons (packed) golden brown sugar |
2 tablespoons cracked coriander seeds |
2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces |
1 large red onion, cut into 1/2-inch cubes |
Directions:
1. For glaze: Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.
2. 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 until heated through.)
3. Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
4. 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 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.
5. * Available at Indian markets.
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