Indian Lamb with Tamarind-Fig Sauce

Beth Kelly, Mill Valley, CA

Ingredients for Indian Lamb with Tamarind-Fig Sauce

For paste:

• 2 Tablespoons Garam Masala
• 2 Tablespoons olive or vegetable oil

For Tamarind-Fig Sauce:

• 2 cups chicken stock
• 10 garlic cloves
• 1 generous teaspoon of tamarind paste
• 8 dried figs, chopped into eighths
• ¼ cup of honey
• ¾ teaspoon ground pepper, or to taste

Directions for Indian Lamb with Tamarind-Fig Sauce
Bring stock, garlic and tamarind paste to a simmer, and cook until garlic is soft, about 40 minutes. Strain through a medium sieve, pressing through garlic and tamarind. Add the remaining ingredients and heat through.

Broil the lamb or roast at 350 for 10-20 minutes, being careful not to overcook. If using a meat thermometer, remove when internal temperature reaches 145 degrees for medium rare. (If using tenderloins, cooking time may be even shorter so watch them carefully!)

Serve with Tamarind-Fig Sauce; rice or couscous make a nice side dish.

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