YIELD: 4 servings
¾ tsp. garam masala
2 tsps. olive oil
1 lb. boneless lamb leg or shoulder, cut into
¼” cubes
2 pieces stone fruit (plums, apricots or
peaches), cut in half and pitted
salt and pepper, to taste
2 Tbsps. toasted pistachios, coarsely chopped
1 tsp. minced garlic
1 tsp. prepared balsamic syrup
2 tsps. thinly sliced mint leaves
1. Soak 8 (8”) bamboo skewers in water 10-20 minutes to prevent burning. In large bowl, combine masala and olive oil. Add lamb and fruit; toss to coat.
2. Thread lamb evenly onto skewers. Grill kebobs and fruit halves over medium heat, covered, 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper to taste.
3. Coarsely chop grilled fruit. In a small bowl, combine fruit, pistachios and garlic. Drizzle with syrup; garnish with mint. Serve chutney with lamb kebobs.
Photo and recipe: American Lamb Board
