3 level T tomato paste

6 level T yogurt

2 tsp dry English mustard

2 tsp salt

3/4 c olive oil

1/4 c lemon juice

1 T ground coriander

1 T ground cumin

1 T ground tumeric

1 T garam masala

1/2 tsp ground cloves

1/2 tsp ground mace

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

10 cloves garlic, peeled and coarsely chopped

1″ square piece of ginger, peeled and coarsely chopped

1/4 – 1 tsp cayenne

2 1/2 lb lamb, cut into 1 inch cubes

Garnish:  1 medium onion

Blend tomato paste, yogurt, mustard, salt, 1/2 c olive oil, lemon juice, coriander, cumin, turmeric, garam masala, cloves, mace, nutmeg, cinnamon, garlic, ginger, and cayenne.  Blend until pureed.

Trim fat from meat.  Stab pieces, then place in a glass or ceramic bowl.  Pour the above marinade over the meat.  Mix well, cover, and refrigerate 4 hours to overnight.

Broil or grill on skewers.  (7-10 minutes a side.)