|1 medium boneless lamb shoulder or butt end leg --trimmed and cut into 1 to 1-1/2 inch cube
|1 can chipotle peppers in adobo sauce
|2 tablespoons light olive oil -- , for grilling
| ---TAMARIND AND RED WINE MARINADE---
|4 cups fruity -- non-oaky red wine
|1 cup basic brine -- , *1
|6 medium dried figs -- (to 8 figs),, -- chopped
|1/4 cup tamarind paste -- , *2
|2 medium juice and zest of 2 limes
Preparation / Directions:
ADVANCE PREP: Trim and cut mean into 1 to 1-1/2 inch cubes. Puree Chipotle Sauce. Rub lamb with some of the chipotle puree, using sparingly, and set aside. Reserve the rest of the chipotle puree for use after draining and for grilling.
TO MAKE MARINADE: Simmer wine, brine, figs, and tamarind paste together for approximately 30 minutes. Strain and cool. Add juice and zest of 2 limes. Cover meat with marinade and refrigerate 4-6 hours or overnight, turning several times.
PREPARATION: Start grill. Drain meat thoroughly, pat dry, rub with a little of the Chipotle pepper puree, toss in light olive oil and skewer alone or with vegetables such as onions, eggplant, peppers or squash. (*3) Grill over medium high direct heat, turning 3 or 4 times as each side caramelizes. SERVE with Couscous and Grilled Tomato, Fresh Corn and Rosemary Salsa (See Recipe Index).
*1: Basic Brine recipe included with Grilled Chicken Breast with Spicy Cucumber, Melon and Basil in Recipe Index.
*2: Chef used Tamican Tamarind Concentrate (India).
*3: Chef recommends skewering and grilling meat and vegetables separately as they have different cooking times.