Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Ingredients for Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

• 120ml seedless unsweetened tamarind paste*

• 120ml fresh orange juice

• 80ml mild-flavoured (light) molasses

• 1 teaspoon dried crushed red pepper

• 45ml fresh lime juice

• 475ml chopped dried apricots

• 90ml fresh lemon juice

• 1/3 cup chopped fresh coriander

• 2 tablespoons minced seeded red jalapeño chilies

• 2 tablespoons (packed) golden brown sugar

• 2 tablespoons cracked coriander seeds

• 900g boneless leg of lamb, cut into 1/2-inch pieces

• or 1.8kg 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

How to make Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 240ml , stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.

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.

Available at Indian markets.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.