Spiced Grilled Lamb With Peach Chutney

• 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

1. If using bamboo skewers, place them in a bowl of water.
2. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt.
3. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
4. Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine.
5. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice.
6. Bring to a boil and simmer for 5 minutes.
7. 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.
8. Season with salt and pepper.
9. Transfer to a heatproof container to cool.
10. Refrigerate.
11. Heat a grill or nonstick skillet to high.
12. Place no more than six lamb pieces on a skewer.
13. Season generously with salt.
14. Cook to desired temperature, 3 minutes on each side for medium rare.
15. Take care not to burn the spices.
16. Drizzle with lime juice and serve with chutney.

bamboo skewers, black peppercorns, whole allspice, cumin, coriander seed, chili, black cardamom pods, ginger, garlic, canola oil, salt, lamb, lime, cinnamon, green cardamom, cloves, yellow mustard seeds, pomegranate seeds, ginger, green chili, maple syrup, cider, orange juice, peaches, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8405 (may not work)