Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish
Makes 20 skewers. Glaze makes 1 1/4 cups. Dried-Apricot Relish makes about 2 cups.
Ingredients:
Glaze:
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
Dried-Apricot Relish:
2 cups chopped dried apricots
6 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
2 tablespoons seeded and minced jalapeno chiles
2 tablespoons packed golden brown sugar
2 tablespoons cracked coriander seeds
• salt and freshly ground pepper to taste
Lamb Skewers:
2 pounds boneless leg of lamb, cut into 3/4-inch cubes; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 3/4-inch pieces
1 large red onion, cut into 3/4-inch cubes
20 12-inch skewers (soak in water for 30 minutes if using wooden skewers)
• salt and freshly ground pepper to taste
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Bring tamarind paste, orange juice, molasses and red pepper flakes to boil in a small saucepan over high heat.
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Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes.
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Remove from heat. Stir in lime juice. Set aside.
Dried-Apricot Relish Recipe:
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Mix apricots, lemon juice, cilantro, chiles, brown sugar, and coriander seeds in a medium bowl to blend.
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Season relish, to taste, with salt and pepper.
Preheat grill to medium-high.
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Thread 6 lamb pieces and 6 onion pieces onto each skewer. Sprinkle skewers with salt and pepper to taste.
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Grill lamb skewers for about 2 minutes. Baste with glaze, turn over and baste other side. Grill for another 2 minutes, about 4 minutes total time for medium-rare.
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Transfer skewers to platter. Serve with relish.
Make It Ahead: Glaze and relish can be made one day ahead. Cover separately and chill. Bring relish to room temperature before using. Stir glaze over medium heat until heated through.
B-man 