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Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish

What to drink: A big red with lots of fruit, such as a California Zinfandel; an off-dry white with rich fruit, such as an Alsatian Pinot Gris; or pale ale.

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Tamarind-Glazed Lamb Skewers with Dried-Apricot RelishScott Peterson
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