Lamb Satay with Tamarind Barbecue Sauce

• 1 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
• 1 1/2 tablespoons ground coriander
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons freshly ground pepper
• Vegetable oil
• 1 cup tamarind concentrate or 1 1/4 cups tamarind puree
• 1/3 cup light brown sugar
• 3 tablespoons sweet soy sauce (kecap manis) or 1 1/2 tablespoons soy sauce mixed with 1 1/2 tablespoons molasses
• 2 small garlic cloves, minced
• 6 large shallots, thinly sliced

1. Soak six 10-inch bamboo skewers in warm water for 30 minutes.
2. Meanwhile, in a medium shallow glass baking dish, sprinkle the lamb with 1 tablespoon of the coriander, the salt and 1 1/2 teaspoons of the pepper.
3. Add 1 1/2 tablespoons of oil and toss to coat.
4. Let marinate for 30 minutes.
5. In a medium saucepan, combine the tamarind, sugar, sweet soy sauce, garlic and the remaining 1/2 tablespoon of coriander and 3/4 teaspoon of pepper.
6. Bring to a boil, then simmer over moderate heat for 5 minutes.
7. Let cool.
8. In a deep skillet, heat 1 cup of oil until shimmering.
9. Add the shallots and fry over moderate heat, stirring, until golden and crisp, 4 minutes.
10. With a slotted spoon, transfer to paper towels.
11. Light a grill.
12. Lightly oil the grate.
13. Thread the lamb onto the skewers.
14. Set aside half of the barbecue sauce for serving.
15. Grill the lamb over a medium-hot fire for 8 minutes, turning once and basting often with the tamarind sauce for medium-rare meat.
16. Transfer the skewers to plates, sprinkle with the shallots and serve with the remaining sauce.

lamb, ground coriander, salt, freshly ground pepper, vegetable oil, tamarind concentrate, light brown sugar, sweet soy sauce, garlic, shallots

Taken from www.foodandwine.com/recipes/lamb-satay-with-tamarind-barbecue-sauce (may not work)