SPICED GRILLED LAMB WITH PEACH CHUTNEY

Spiced Grilled Lamb With Peach Chutney image

Provided by David Mas Masumoto

Time 1h20m

Yield Serves 6

Number Of Ingredients 26

6 bamboo skewers, optional
1 tablespoon whole black peppercorns, coarsely ground
1/2 teaspoon whole allspice, finely ground
1 teaspoon cumin seed, coarsely ground
1 tablespoon coriander seed, coarsely ground
1 dried Thai chili, finely ground
3 whole black cardamom pods, coarsely ground
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon canola oil
Salt
2 pounds boneless leg of lamb, cleaned, trimmed and cut into 1 1/2 -inch cubes
Juice of one lime
1 cinnamon stick, broken in half
4 green cardamom pods
3 cloves
1 tablespoon yellow mustard seeds
2 tablespoons dried pomegranate seeds, crushed
1 1/2 -inch piece ginger, peeled and cut into -1/8 by--1/8 by- * -inch pieces
1 fresh green chili, cut in half
1/4 cup maple syrup
1 1/2 teaspoons cider or white-wine vinegar
2 cups orange juice
2 pounds peaches (about 5 medium), peeled, pitted and cut into quarters
Salt
1/2 teaspoon freshly ground black pepper, plus more to taste

Steps:

If using bamboo skewers, place them in a bowl of water. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice. Bring to a boil and simmer for 5 minutes. Add the peaches and gently simmer on medium-low heat until the peaches are very tender and the liquid thickens enough to coat the back of a spoon, about 60 to 75 minutes. Season with salt and pepper. Transfer to a heatproof container to cool. Refrigerate.
Heat a grill or nonstick skillet to high. Place no more than six lamb pieces on a skewer. Season generously with salt. Cook to desired temperature, 3 minutes on each side for medium rare. Take care not to burn the spices. Drizzle with lime juice and serve with chutney.