Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

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 jalapeno 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

Instructions

1. Bring first 4 ingredients to boil in small saucepan over high heat.
2. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes.
3. Remove from heat.
4. Stir in lime juice.
5. Mix apricots and next 5 ingredients in medium bowl to blend.
6. Season relish to taste with salt and pepper.
7. (Glaze and relish can be made 1 day ahead; cover separately and chill.
8. Bring relish to room temperature.
9. Stir glaze over medium heat until heated through.)
10. Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer.
11. (Skewers can be prepared 1 day ahead.
12. Cover and chill.)
13. Prepare barbecue (medium-high heat).
14. Sprinkle skewers with salt and pepper.
15. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare.
16. Transfer skewers to platter.
17. Serve with relish.
18. Available at Indian markets.