Name: Cumin Lamb Kebabs with Fresh Mango Chutney
Total time: 2 h
Yield: 4
Ingredients: 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); ¼ cup cashews (coarsely chopped); 2 tablespoons dry red wine; .13 teaspoon ground mace (or nutmeg); 2 cups plain low-fat yogurt; Juice of 2 lemons; Salt; 2 pounds boneless leg of lamb (cut into 1 1/-inch pieces); 1 large mango (peeled, fruit cut off the pit); 2 cups cilantro leaves; 1 cup mint leaves; 2 teaspoons chopped shallot; ½ teaspoon chopped garlic; Vegetable oil (for brushing)

Step 1

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.

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Step 2

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.
Step 3

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.

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Cumin Lamb Kebabs with Fresh Mango Chutney

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