Ingredients

• 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 jalapeño 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

Instructions

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