Tamarind-Glazed Lamb Skewers With Dried-Apricot Relish

Tamarind-Glazed Lamb Skewers With Dried-Apricot Relish

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • GLAZE:

  • ½

    cup seedless unsweetened tamarind paste (available at Indian markets)

  • ½

    cup fresh orange juice

  • 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

  • cup chopped fresh cilantro

  • 2

    tablespoons minced seeded red jalapeño chilies

  • 2

    tablespoons golden brown sugar - (packed)

  • 2

    tablespoons cracked coriander seeds

  • 2

    pounds boneless leg of lamb cut ½" pieces (or 4 lbs lamb shoulder chops, fat trimmed, meat cut into ½" pieces)

  • 1

    large red onion cut ½" cubes

  • 20

    twelve-inch metal skewers

Directions

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. 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.) 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.) 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. 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 pale ale.


Nutrition

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