Cumin Lamb Kebabs with Fresh Mango Chutney

• 1 tablespoon cumin seeds
• 2 teaspoons black peppercorns
• Cardamom seeds from 2 pods (scant 1/8 teaspoon)
• 2 whole cloves
• 1 dried red chile, crumbled
• 1/4 cup cashews, coarsely chopped
• 2 tablespoons dry red wine
• 1/8 teaspoon ground mace or nutmeg
• 2 cups plain low-fat yogurt
• Juice of 2 lemons
• Salt
• 2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
• 1 large mango, peeled, fruit cut off the pit
• 2 cups cilantro leaves
• 1 cup mint leaves
• 2 teaspoons chopped shallot
• 1/2 teaspoon chopped garlic
• Vegetable oil, for brushing

1. In a small skillet, combine the cumin, peppercorns, cardamom, cloves and chile and toast over moderate heat for 1 minute.
2. Transfer to a spice grinder and let cool.
3. Grind to a powder and transfer to a large bowl.
4. Finely grind the cashews.
5. In the bowl, mix the spices with the cashews, wine, mace, 1 cup of the yogurt and the juice of 1 lemon.
6. Season with salt.
7. Stir in the lamb and refrigerate for 1 to 2 hours.
8. Cut half of the mango into 1/3-inch dice and coarsely chop the rest.
9. In a food processor, coarsely puree the cilantro, mint, shallot, garlic and coarsely chopped mango with the remaining yogurt and lemon juice.
10. Transfer the chutney to a bowl.
11. Stir in the diced mango and season with salt.
12. Light a grill.
13. Thread the lamb onto eight 8-inch skewers.
14. Brush with oil and grill over a hot fire until medium rare, about 3 minutes per side.
15. Serve at once with the mango chutney.

cumin seeds, black peppercorns, pods, cloves, red chile, cashews, red wine, ground mace, yogurt, lemons, salt, lamb, mango, cilantro, mint leaves, shallot, garlic, vegetable oil

Taken from www.foodandwine.com/recipes/cumin-lamb-kebabs-fresh-mango-chutney (may not work)