Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney

Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney

Yield: 4 servings.

¾ tsp. garam masala

2 tsp. olive oil

1 lb. boneless American Lamb leg or shoulder, cut into ¼" cubes

2 pieces stone fruit (plums, apricots or peaches), cut in half and pitted

to taste, salt and pepper

2 Tbsp. toasted pistachios, coarsely chopped

1 tsp. minced garlic

1 tsp. p

Register to view the full article

Register to view this article