Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

• 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

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.

orange juice, mildflavored, red pepper, lime juice, apricots, lemon juice, fresh cilantro, seeded red, golden brown sugar, cracked coriander seeds, lamb, red onion, skewers

Taken from www.epicurious.com/recipes/food/views/tamarind-glazed-lamb-skewers-with-dried-apricot-relish-106814 (may not work)