Moroccan Leg Of Lamb Brochettes

Ingredients

4 garlic cloves, minced

1 1/2 tablespoons coarse salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/4 teaspoon paprika

4 pounds boneless leg of lamb, trimmed, cut into 1 1/2 -inch cubes

3 tablespoons olive oil

6 medium red bell peppers, cut into 1 1/2 -inch squares

2 medium white onions, cut into 1 1/2 -inch squares

2 tablespoons sugar

3 tablespoons rice wine vinegar

1 cup chicken stock or canned low-sodium broth

1/4 cup pomegranate molasses

1 Serrano or jalapeño chile, seeded and finely chopped

1 tablespoon cornstarch, dissolved in 1 tablespoon water

MOROCCAN LEG OF LAMB BROCHETTES

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