Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Makes 20 skewers. Glaze makes 1 1/4 cups. Dried-Apricot Relish makes about 2 cups.



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

  1. Bring tamarind paste, orange juice, molasses and red pepper flakes to boil in a small saucepan over high heat.

  2. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes.

  3. Remove from heat. Stir in lime juice. Set aside.

Dried-Apricot Relish Recipe:

  1. Mix apricots, lemon juice, cilantro, chiles, brown sugar, and coriander seeds in a medium bowl to blend.

  2. Season relish, to taste, with salt and pepper.

Preheat grill to medium-high.

  1. Thread 6 lamb pieces and 6 onion pieces onto each skewer. Sprinkle skewers with salt and pepper to taste.

  2. 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.

  3. 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 :smiley: