Tamarind-Glazed Lamb On Cumin Cabbage With Tangerine Salsa

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   ["Combine the tamarind paste, molasses, marmalade,

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   and beer in a saucepan over a medium

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   fl ame, stirring frequently, until the mixture

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   comes to a boil. Remove from heat and

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   reserve.", "In a blender or small food processor, mix the

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   zest, peppers, ginger root, cilantro, oregano,

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   and lime juice, then spoon into a bowl. Add the salt, pepper, and tangerine pieces and stir

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   well. Set the salsa aside.", "Place the lamb pieces on skewers, alternating

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   with the pieces of onion. Brush with the tamarind

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    paste mixture, and place on a hot grill,

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    turning once or twice, until the lamb is cooked

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    through but still medium rare (about 4 minutes

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    on each side). Continue to baste the lamb

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    with the tamarind paste mixture as it cooks.", "While the lamb is cooking, saute the cabbage,

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    scallions, and garlic in olive oil until all are

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    wilted. Add the cumin and stir well. Remove

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    to a large platter. Slip the lamb and onion

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    cubes off the skewers and arrange, nouvelle cuisine

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    style (or Nuevo Latino style) on top of the cabbage. Ladle

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    the tangerine salsa over the meat and serve

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    immediately."]

No additional tips available.