Moroccan Spiced Lamb Kebobs With Fruit Chutney
Moroccan Spiced Lamb Kebobs With Fruit Chutney

Moroccan Spiced Lamb Kebobs With Fruit Chutney

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

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