Tamarindglaserade lammspett med torkad aprikosrelish

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

• 3 tablespoons fresh lime juice

• 475ml chopped dried apricots

• 6 tablespoons 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

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.

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