Boti kabab (cubed lamb kabab)

1. Prepare Marinade

Blend the tomato paste, yogurt, dry English mustard, salt, 0.5 cup olive oil, lemon juice, ground coriander, ground cumin, ground turmeric, garam masala, ground cloves, ground mace, ground nutmeg, ground cinnamon, garlic, ginger, and cayenne pepper in a blender at high speed for about a minute.

2. Marinate Lamb

Trim any excess fat from the lamb and cut it into 1-inch cubes. Stab the meat a few times with a knife to allow the marinade to penetrate. Place the lamb in a glass or ceramic bowl, pour the marinade over it, and mix well. Cover and refrigerate for at least 4 hours, preferably overnight.

3. Prepare Grill

Preheat your broiler or prepare a charcoal fire. Skewer the marinated lamb cubes loosely onto skewers. Arrange your grill so that it is 4–5 inches from the flame.

4. Grill Lamb

Place the skewers on the grill and cook for about 7–10 minutes on each side, basting with the remaining olive oil to keep the meat moist.

5. Serve Lamb

Remove the lamb from the skewers and arrange it on a platter. Garnish with fine rings of a medium-sized onion.

6. Optional Potatoes

Boil and peel some potatoes, rub them with olive oil and any leftover marinade, and broil them alongside the meat for about 20 minutes.