10 lb Leg of lamb
2 1/2 c  Plain yogurt
1 tb Salt
1 tb Tumeric
2 tb Paprika
1/4 c  Cumin
1/2 ts Cloves
1/2 ts Nutmeg
5 tb Veg oil

Bone the lamb and cut into 1″ cubes. Combine all
ingredients in a large bowl, mix, cover and
refrigerate overnight. Skewer cubes and grill over
charcoal about 7 min. per side.