Spiced Grilled Lamb Brochettes
1 tablespoon whole black pepper, ground semi-fine to fine
1/2 teaspoon whole allspice, ground fine
1 teaspoon cumin, ground semi-fine
1 tablespoon coriander seed, ground semi-fine
1 dry Thai chili, ground fine
3 whole black cardamom pods, ground semi-fine
1 tablespoon grated ginger
1 tablespoon garlic, crushed to a paste
1 tablespoon canola oil
3 pounds cleaned and trimmed leg of lamb, cut into 1 and 1/2-inch cubes
1 tablespoon salt
Juice of one lemon
Minted bean salad
Minted bean salad:
6 cups three-day-sprouted mung, lentil, or Indian black beans (available at the Union Square Greenmarket or in health-food shops)
1 and 1/2 cups low-fat yogurt, drained through a cheesecloth for 3 hours
Juice and zest of 1 and 1/2 lemons
2 and 1/2 tablespoons freshly grated ginger
1/2 teaspoon sugar
2 and 1/2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 cup julienned mint leaves
Soak 12 bamboo skewers in water for several hours. Combine all the spices in a large bowl with the ginger, garlic, and oil. Add the cubed lamb and rub the spice mixture into the meat. Set aside to marinate for at least 6 hours in the refrigerator. Thread no more than 6 pieces of lamb onto each skewer. Season with salt.
Grill over medium-high coals to desired doneness for about 13 minutes, moving the brochettes around on the grill to prevent burning (take care not to burn the spices). Sprinkle with lemon juice and serve with the minted bean salad and nan bread.
Minted bean salad:
Blanch the bean sprouts in salted boiling water for 1 minute, drain, and immediately place in a bowl of ice water for 1 minute. Drain again.
Combine in a large bowl the drained yogurt, lemon juice and zest, ginger, and sugar. Whisk in the canola oil. Season with salt and pepper. Fold in blanched sprouts and mint. Season again with salt and serve.