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Sweet & Sour Tamarind Marinade

May 18, 2011

This marinade is a delicious take on the  typical Asian sweet & sour sauce  – the addition of tamarind gives it such a unique twist. I have become obsessed with keeping tamarind paste in the house every since the first time I made pad thai, and this marinade just solidifies that choice. I used it to marinade and glaze skewers of cubed lamb, but it would be delicious on chicken, pork, shrimp you name it.

(enough for approx 1 lb of meat)

1/4 cup honey
1/2 tsp cumin
1/2 tsp nutmeg 
2.5 Tbs chili sauce such as Sriracha  
2 Tbs tamarind paste (warm with a few Tbs of water and strain if seeds included) 
pinch of salt

Stir ingredients together, warming slightly in the microwave if needed to loosen up the honey.  Reserve 1/3 of the mixture to use later as a glaze while your meat is cooking, and marinade the meat in the remaining mixture. I left mine to marinade only 30 minutes or so, but I’m sure it would only benefit from more time.


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