Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Name: Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish
Yield: Makes 6 appetizer servings
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; 20 (about) 12-inch metal skewers

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.

By Chris Schlesinger

August 20, 2004

Tamarind-Glazed Lamb Skewers with Dried-Apricot RelishScott Peterson

Recipe information

Yield
Makes 6 appetizer servings

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

Apricot relish

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

20 (about) 12-inch metal skewers

Preparation

For glaze:
Step 1
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.
For apricot relish:
Step 2
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.)
Step 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.)
Step 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.
Step 5
- Available at Indian markets.

TagsSkewer Tamarind Molasses Dried Apricot Dried Fruit Fruit Lemon Citrus Cilantro Herbs & Spices Leg of Lamb Lamb Meat Lamb Shoulder Main Dinner Dairy Free Gluten Free Nut Free Grilling Bon Appétit

Recipe information

Ingredients

Glaze

Apricot relish

Preparation

For glaze:

Step 1

For apricot relish:

Step 2

Step 3

Step 4

Step 5

Recipe notes