Menu Enter a recipe name, ingredient, keyword...

Tamarind-Glazed Lamb Skewers With Dried-Apricot Relish

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • GLAZE:
  • 1/2 cup seedless unsweetened tamarind paste (available at Indian markets)
  • 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 golden brown sugar - (packed)
  • 2 tablespoons cracked coriander seeds
  • 2 pounds boneless leg of lamb cut 1/2" pieces (or 4 lbs lamb shoulder chops, fat trimmed, meat cut into 1/2" pieces)
  • 1 large red onion cut 1/2" cubes
  • 20 twelve-inch metal skewers

Details

Servings 6

Preparation

Step 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.

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.

You'll also love

Review this recipe

Sugarless Pineapple Raspberry Apricot Jam Apricot Bread Pudding With Caramel Sauce