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Recipes

Tamarind-Honey Lamb Kebabs on Mashed Yams

By Bon Appétit Test KitchenPhotography by Leo Gong
Image may contain Food Pork Meatball Meal and Dish

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

2

/3 cup honey

1

/4 cup chili-garlic sauce

3

tablespoons tamarind concentrate

1

teaspoon ground cumin

1

/2 teaspoon ground cardamom

2

1/4 pounds yams (red-skinned sweet potatoes; about 3 medium)

1

/4 cup (1/2 stick) butter

20

1 1/2-inch cubes boneless led of lamb (about 2 pounds)

4

metal skewers or wooden skewers soaked in water 1 hour

Need to make a substitution?

Preparation

  1. Step 1

    Stir first 5 ingredients in bowl to blend. Pierce yams with fork. Microwave on high until tender, about 12 minutes, turning once. Cut yams lengthwise in half; scoop flesh into microwave-safe bowl. Add butter; mash. Season with salt and pepper.

    Step 2

    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.

    Step 3

    Rewarm yams in microwave, about 2 minutes. Divide yams among 4 plates; top yams with lamb skewers.

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