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Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

['1/2 cup seedless unsweetened tamarind paste*', '1/2 cup fresh orange juice', '1/3 cup mild-flavored (light) molasses', '1 teaspoon dried crushed red pepper', '3 tablespoons fresh lime juice', '2 cups chopped dried apricots', '6 tablespoons fresh lemon juice', '1/3 cup chopped fresh cilantro', '2 tablespoons minced seeded red jalapeño chilies', '2 tablespoons (packed) golden brown sugar', '2 tablespoons cracked coriander seeds', '2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces', '1 large red onion, cut into 1/2-inch cubes', '20 (about) 12-inch metal skewers']

Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.
Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)
Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.
Available at Indian markets.

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