Indian Curry Lamb Skewers
From Food Network. Grilled Nectarine-Mint Chutney: 4 nectarines, halved and pitted Canola oil Salt and freshly ground black pepper 1 small red onion, halved and thinly sliced 1 serrano chile, finely diced 1 clove garlic, finely chopped 1 (1-inch) piece fresh ginger, grated 1 teaspoon whole mustard seeds 1/2 cup white wine vinegar 1/4 cup brown sugar 1/4 cup golden raisins 3 tablespoons unsweetened coconut 3 tablespoons finely chopped fresh mint leaves Skewered Lamb Curry with Grilled Pita: 1/4 cup coriander seeds 2 tablespoons cumin seeds 2 teaspoons brown mustard seeds 1 teaspoon whole black peppercorns 2 teaspoons ancho chili powder 2 teaspoons turmeric 3 cloves garlic, finely chopped 1-inch piece fresh ginger, finely grated 1/4 cup canola oil 1/4 cup white wine vinegar 1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice 6-inch wooden skewers, soaked in cold water for 20 minutes Kosher salt Olive oil, for drizzling 4 pita breads, with pockets For the chutney: Heat the grill to ...