Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

Ingredients

• 2 tablespoons pepper flakes red minced seeded
• 2 tablespoons coriander seeds 
• 2 cups apricot dried chopped
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons brown sugar packed ()
• 2 pounds lamb shoulder boneless fat trimmed cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, , meat cut into 1/2-inch pieces
• 6 tablespoons juice of lemon fresh
• 3 tablespoons juice of lime fresh
• 0.3 cup blackstrap molasses light ()
• 0.5 cup orange juice fresh
• 1 large onion red cut into 1/2-inch cubes
• 1 teaspoon pepper dried red crushed
• 0.5 cup tamarind paste unsweetened seedless

Equipment

• bowl
• sauce pan
• grill
• skewers

Directions

1. 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.
2. Remove from heat. Stir in lime juice.
3. 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.)
4. 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.)
5. Prepare barbecue (medium-high heat).
6. 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.
7. Transfer skewers to platter.
8. Serve with relish.
9. * Available at Indian markets.