Grilled Lamb in Pickling Spices Infusion

In Indian cuisine, almost everything is pickled: mangoes, fruits, vegetables,

and meats. The spices that are used to add to the flavors of pickles have been used to marinate lamb cubes.

SERVES 6

2 tablespoons vegetable oil

1/2 teaspoon nigella seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

1/2 teaspoon fenugreek seeds

1 tablespoon minced garlic

1 tablespoon minced ginger

2 medium-sized onions, coarsely chopped

salt to taste

1/2 teaspoon cayenne pepper

1 teaspoon ground turmeric

1/2 teaspoon garam masala

1/3 cup white wine vinegar

1 tablespoon fresh lemon juice

1 pound fresh boneless lamb, cut into 1-inch cubes

olive oil for basting

6 lemon wedges for garnish

Heat the vegetable oil in a large skillet over medium heat. Add the nigella,fennel, cumin, mustard, and fenugreek seeds. Sauté until very fragrant andit starts to sizzle—about 2 minutes. Add the garlic, ginger, and onions.Sauté until the onions become golden brown—about 8 minutes.

Add salt, cayenne pepper, turmeric, and garam masala. Cook until the flavors are well mixed. Transfer the mixture to a food processor or blender and blend into a smooth paste by adding lemon juice and vinegar.

Transfer the mixture in a large bowl and add the lamb cubes. Gently rub the meat with the marinade. Cover and refrigerate for at least 3 hours.

Thread the seasoned lamb cubes onto the skewers, coating them with all the marinade. Grill, covered, on medium-low heat, basting with oil until the lamb is fully cooked and tender—about 12 to 15 minutes.

Slide the cubes off the skewers to a serving dish and serve them hot with lemon wedges.