Yield: Makes 4 servings 2/3 cup honey
1/4 cup chili-garlic sauce*
3 tablespoons tamarind concentrate** (or substitute tamarind chutney for first three ingredients)
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
20 1 1/2-inch cubes boneless leg of lamb (about 2 pounds)
4 metal skewers or wooden skewers soaked in water 1 hour
Stir first 5 ingredients in bowl to blend.
Meanwhile, preheat broiler. Line large rimmed baking sheet with foil; place rack on sheet. Transfer 1/2 cup tamarind glaze to large bowl. Add lamb; stir to coat. Let stand 5 to 10 minutes. Thread 5 pieces of lamb onto each of 4 skewers. Sprinkle with salt. Brush with some of remaining glaze. Broil lamb to desired doneness, occasionally brushing with glaze, about 3 minutes per side for medium-rare.
Serve with mashed sweet potatoes
*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.
**Tamarind concentrate, a dark, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.