Tamarind-Honey Lamb Kebabs on Mashed Yams

Ingredients

• 0.3 cup butter ()
• 0.3 cup chili-garlic sauce 
• 0.5 teaspoon ground cardamom 
• 1 teaspoon ground cumin 
• 0.7 cup honey 
• 2 pounds cubes leg of lamb boneless
• 3 tablespoons tamarind concentrate 
• 2.3 pounds yams (red-skinned sweet potatoes; 3 medium)

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler
• microwave
• skewers

Directions

1. Stir first 5 ingredients in bowl to blend. Pierce yams with fork. Microwave on high until tender, about 12 minutes, turning once.
2. Cut yams lengthwise in half; scoop flesh into microwave-safe bowl.
3. Add butter; mash. Season with salt and pepper.
4. Meanwhile, preheat broiler. Line large rimmed baking sheet with foil; place rack on sheet.
5. Transfer 1/2 cup tamarind glaze to large bowl.
6. Add lamb; stir to coat.
7. Let stand 5 to 10 minutes. Thread 5 pieces of lamb onto each of 4 skewers.
8. Sprinkle with salt.
9. Brush with some of remaining glaze. Broil lamb to desired doneness, occasionally brushing with glaze, about 3 minutes per side for medium-rare.
10. Rewarm yams in microwave, about 2 minutes. Divide yams among 4 plates; top yams with lamb skewers.
11. *Chili-garlic sauce is slightly salty, spicy, and pungent; it can be found in the Asian foods section of many supermarkets and at some specialty foods stores and Asian markets.
12. **Tamarind concentrate, a dark, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.