- 1 tablespoon cumin seeds
- 2 teaspoons black peppercorns
- Cardamom seeds from 2 pods (scant 1/8 teaspoon)
- 2 whole cloves
- 1 dried red chile, crumbled
- 1/4 cup cashews, coarsely chopped
- 2 tablespoons dry red wine
- 1/8 teaspoon ground mace or nutmeg
- 2 cups plain low-fat yogurt
- Juice of 2 lemons
- 2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
- 1 large mango, peeled, fruit cut off the pit
- 2 cups cilantro leaves
- 1 cup mint leaves
- 2 teaspoons chopped shallot
- 1/2 teaspoon chopped garlic
- Vegetable oil, for brushing
- In a small skillet, combine the cumin, peppercorns, cardamom, cloves and chile and toast over moderate heat for 1 minute. Transfer to a spice grinder and let cool. Grind to a powder and transfer to a large bowl. Finely grind the cashews. In the bowl, mix the spices with the cashews, wine, mace, 1 cup of the yogurt and the juice of 1 lemon. Season with salt. Stir in the lamb and refrigerate for 1 to 2 hours.
- Cut half of the mango into 1/3-inch dice and coarsely chop the rest. In a food processor, coarsely puree the cilantro, mint, shallot, garlic and coarsely chopped mango with the remaining yogurt and lemon juice. Transfer the chutney to a bowl. Stir in the diced mango and season with salt.
- Light a grill. Thread the lamb onto eight 8-inch skewers. Brush with oil and grill over a hot fire until medium rare, about 3 minutes per side. Serve at once with the mango chutney.
Grilled lamb is always paired with a dry red, right? Not necessarily. Because sweetandsour chutney won't do any favors for most reds, the best match for this dish is a dry, fruity white. A lush white like a Pinot Gris from Oregon or California has the body and flavor to balance the chutney's intense flavors.