Grill/Barbecue

Tamarind-Glazed Lamb on Cumin Cabbage with Tangerine Salsa

by:
July 27, 2011
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Tamarind-Glazed Lamb on Cumin Cabbage with Tangerine Salsa
  • Serves 10-12
Author Notes

Here is the Nuevo Latino dish: “the lamb is French-South
American, the cabbage is pure Mexican, and the salsa is
Caribbean.” We created this recipe for the film "Tortilla Soup" for our book "Cooking with the Movies: Meals on Reels." —Anthony Chiffolo

What You'll Need
Ingredients
  • 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 ½" pieces
  • 1 lg. red onion, cut into ½" cubes
  • 1 cup red cabbage, shredded
  • 10 scallions, finely chopped
  • 3 cloves garlic, pressed
  • 1/4 cup olive oil
  • 1 tablespoon dried cumin
Directions
  1. Combine the tamarind paste, molasses, marmalade, and beer in a saucepan over a medium fl ame, stirring frequently, until the mixture comes to a boil. Remove from heat and reserve.
  2. In a blender or small food processor, mix the zest, peppers, ginger root, cilantro, oregano, and lime juice, then spoon into a bowl. Add the salt, pepper, and tangerine pieces and stir well. Set the salsa aside.
  3. Place the lamb pieces on skewers, alternating with the pieces of onion. Brush with the tamarind paste mixture, and place on a hot grill, turning once or twice, until the lamb is cooked through but still medium rare (about 4 minutes on each side). Continue to baste the lamb with the tamarind paste mixture as it cooks.
  4. While the lamb is cooking, sauté the cabbage, scallions, and garlic in olive oil until all are wilted. Add the cumin and stir well. Remove to a large platter. Slip the lamb and onion cubes off the skewers and arrange, nouvelle cuisine style (or Nuevo Latino style) on top of the cabbage. Ladle the tangerine salsa over the meat and serve immediately.
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