Fragrant cumin and cinnamon season chunks of lamb that are skewered and grilled. Served on a bed of arugula along with mango chutney and rice, this is a palate pleasing dish.
2 lb. boneless leg of lamb, cut into 1-in. chunks
1 tbsp. cumin seed
1 tbsp. ground cinnamon
1 tsp. ground red pepper
1⁄2 tsp. salt
1⁄2 tsp. pepper
2 lb. arugula, cleaned
2 cups fresh mango chutney
3 cups cooked basmati rice mixed with vegetable “confetti,” a mix of diced grilled vegetables, such as onions and peppers
1. Combine cumin, cinnamon, red pepper, salt, and pepper. In a large bowl, sprinkle spice mixture over lamb chunks. Toss well and massage spices into meat. Let meat marinate for at least 30 min.
2. Soak bamboo skewers in water for at least 30 min. Skewer lamb and grill until medium-rare.
3. Place hot lamb skewers over a pile of crisp arugula leaves (the meat will wilt the greens). Serve with mango chutney, and basmati confetti rice, if desired.