Wrap any leftover lamb in naan or pita bread and drizzle with plain yogurt for an easy lunch. (Serves 6)
* Cut 1 1/2 pounds trimmed lamb loin into 1-inch cubes. Combine lamb, 1 tablespoon olive oil, 1 teaspoon garam masala, 3/4 teaspoon salt, and 4 minced garlic cloves; marinate in refrigerator 1 hour. Thread lamb evenly onto 12 (8-inch) skewers. Heat a large grill pan over medium-high heat. Add half of lamb to pan; cook 8 minutes or until done, turning occasionally. Remove from pan; repeat procedure with remaining lamb. Sprinkle with chopped cilantro.