Indian Curry Lamb Skewers With Mint-Grilled Nectarine Chutney With Pita Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and freshly ground black pepper

1/4 cup brown sugar

Olive oil, for drizzling

1 teaspoon whole black peppercorns

4 nectarines, halved and pitted

2 teaspoons turmeric

1/4 cup canola oil

3 tablespoons unsweetened coconut

1 clove garlic, finely chopped

1/2 cup white wine vinegar

3 cloves garlic, finely chopped

1 teaspoon whole mustard seeds

Canola oil

1-inch piece fresh ginger, finely grated

2 tablespoons cumin seeds

1/4 cup coriander seeds

Kosher salt

1 small red onion, halved and thinly sliced

1/4 cup golden raisins

1 (1-inch) piece fresh ginger, grated

2 teaspoons ancho chili powder

1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice

4 pita breads, with pockets

1 serrano chile, finely diced

1/4 cup white wine vinegar

6-inch wooden skewers, soaked in cold water for 20 minutes

2 teaspoons brown mustard seeds

3 tablespoons finely chopped fresh mint leaves

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