Tamarind-Glazed Lamb On Cumin Cabbage With Tangerine Salsa

• 1/2 cup tamarind concentrate paste
• 1/3 cup unsulphured light molasses
• 1/2 cup orange marmalade
• 1/2 cup stale Dos Equis or Corona beer
• zest of 1 tangerine
• 1/2 cup red pepper, diced
• 1/2 cup yellow pepper, diced
• 3 chili peppers, chopped fi ne
• 1/4 cup fresh peeled ginger root
• 1 cup fresh cilantro leaves, fi nely chopped
• 1 teaspoon dried oregano
• 2 tablespoons lime juice
• salt and pepper to taste
• 4 lg. tangerines, broken into pieces
• 2 pounds leg of lamb, cut into 1/2" pieces
• 1 lg. red onion, cut into 1/2" cubes
• 1 cup red cabbage, shredded
• 10 scallions, finely chopped
• 3 cloves garlic, pressed
• 1/4 cup olive oil
• 1 tablespoon dried cumin

1. Combine the tamarind paste, molasses, marmalade,rnand beer in a saucepan over a mediumrnfl ame, stirring frequently, until the mixturerncomes to a boil. Remove from heat andrnreserve.
2. In a blender or small food processor, mix thernzest, peppers, ginger root, cilantro, oregano,rnand lime juice, then spoon into a bowl. Add the salt, pepper, and tangerine pieces and stirrnwell. Set the salsa aside.
3. Place the lamb pieces on skewers, alternatingrnwith the pieces of onion. Brush with the tamarindrnpaste mixture, and place on a hot grill,rnturning once or twice, until the lamb is cookedrnthrough but still medium rare (about 4 minutesrnon each side). Continue to baste the lambrnwith the tamarind paste mixture as it cooks.
4. While the lamb is cooking, saute the cabbage,rnscallions, and garlic in olive oil until all arernwilted. Add the cumin and stir well. Removernto a large platter. Slip the lamb and onionrncubes off the skewers and arrange, nouvelle cuisinernstyle (or Nuevo Latino style) on top of the cabbage. Ladlernthe tangerine salsa over the meat and servernimmediately.

tamarind concentrate, light molasses, orange marmalade, beer, red pepper, yellow pepper, chili peppers, ginger root, fresh cilantro, oregano, lime juice, salt, tangerines, lamb, red onion, red cabbage, scallions, garlic, olive oil, cumin

Taken from food52.com/recipes/13579-tamarind-glazed-lamb-on-cumin-cabbage-with-tangerine-salsa (may not work)