So here is yet another lamb curry recipe. However, this one is skewered and grilled. The grilling gives the lamb another dimension and worth trying. Yes, you really can grill all year – rain or shine; snow, sleet or sunny.

Ingredients:
¼ c Coriander seeds
2 T Cumin seeds
2 t Brown Mustard seeds
1 t Whole Black Peppercorns
2 t Bombay Indian Curry powder
2 t Turmeric
3 cloves Garlic, finely chopped
1-inch piece fresh ginger, finely grated
¼ c Canola oil
¼ White Wine Vinegar
1½ lbs Boneless Lamb Shoulder, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for 20 minutes
Kosher salt
Olive oil, for drizzling

Procedure:
1). Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1½ minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, ¼ cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.

2). Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.

3). Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with Basamati steamed rice.