Ingredients

• 1 tbsp. tamarind paste
• 1 tbsp. dark brown sugar
• 2 tsp. peanut oil
• 1 ¹⁄₂ tsp. ground coriander
• 1 ¹⁄₂ tsp. ground turmeric
• 1 tsp. kosher salt
• 3 cloves garlic, chopped
• 3 large shallots, chopped
• 1 (2″) piece ginger, chopped
• 1 lb. lamb shoulder, cut into 1″-wide, ¼″-thick slices

Instructions

1. Stir tamarind and 3 tbsp. boiling water in a bowl until dissolved; pour through strainer into a food processor. Puree with sugar, oil, coriander, turmeric, salt, garlic, shallots, and ginger. Combine paste and lamb in a bowl; chill 4 hours.
2. Build a hot charcoal fire in a grill. Thread 2 pieces of lamb each on 16 skewers; grill, turning, until lightly charred, about 4 minutes.