I made a grilled lamb dish for dinner and promised to get the recipe on the blog. Since I'm on a support call (listening, since I'm no longer useful as I'm in management), here it is.

NOTE: I'm feeding six with leftovers planned for lunches, so that's what this calls for. Adjust accordingly.

Miz ɑ̃n plas:

• Two boneless, lamb loins, either cut from a whole leg or packaged
• 16 oz plain yogurt
• 1/4 cup of cider vinegar
• 1 tbsp of sugar
• 1 tbsp (or more) of turmeric
• 2 tsp garam masala
• 2 tsp ground cumin
• 1 tbsp onion powder
• 1 tsp cardamom
• 1 tbsp (equivalent) chopped or mortared ginger
• 3 garlic cloves, chopped
• salt
• fresh, ground pepper

Slice diagonal strips in the lamb and pound it a bit with a meat mallet to get it fairly evenly thin (1-1.5") thick.

Thoroughly mix everything but the lamb in a bowl. In a glass baking dish, spread part of the mixture on the bottom and place the lamb on it and then cover with the rest. The lamb should be thoroughly covered.

Seal well and leave in the fridge for 12-24 hours (it can go a bit longer if necessary).

Prepare a real charcoal grill and toss some hickory chips on it. Grill lamb for 1-1.5 hours, turning every 15 minutes.

Serve with chana dal (drop a note in the comments if you want me to post a quick easy recipe for chana dal) and a lovely merlot/shiraz.