Esta es una exhibición prevé de cómo se va ver la receta de 'Tamarind Glazed Lamb Skewers With Dried Apricot Relish' imprimido.

• Click here to print
• o regresate de nuevo a Tamarind Glazed Lamb Skewers With Dried Apricot Relish.

Receta Tamarind Glazed Lamb Skewers With Dried Apricot Relish

by Global Cookbook

Ingredientes

1/2 c. seedless unsweetened tamarind paste     (available at Indian markets) 1/2 c. fresh orange juice 1/3 c. mild-flavored (light) molasses 1 tsp dry crushed red pepper 3 Tbsp. fresh lime juice 2 c. minced dry apricots 6 Tbsp. fresh lemon juice

1/3 c. minced fresh cilantro 2 Tbsp. chopped seeded red jalapeno chilies 2 Tbsp. golden sugar - (packed) 2 Tbsp. cracked coriander seeds 2 lb boneless leg of lamb cut 1/2" pcs     (or possibly 4 lbs lamb shoulder chops, fat trimmed, meat cut into 1/2" pcs) 1 lrg red onion cut 1/2" cubes 20 x twelve-inch metal skewers

Direcciones

1. For glaze: Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer till reduced to 1 c., stirring occasionally, about 8 min. Remove from heat. Stir in lime juice.
2. 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 till heated through.)
3. Thread lamb and onion pcs onto skewers, using about 6 onion and lamb pcs per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
4. 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 min total for medium-rare. Transfer skewers to platter. Serve with relish.
5. This recipe yields 6 appetizer servings.
6. 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 possibly pale ale.

© 2025 CookEatShare