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1
Heat the grill to high.
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2
Brush the nectarines with oil and season with salt and pepper.
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3
Grill, cut side down until lightly golden brown, about 3 minutes.
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4
Turn the nectarines over and grill until just cooked through, about 2 minutes longer.
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5
Remove from the grill and coarsely chop.
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6
Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill.
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7
Add the onion and cook until soft.
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8
Add the chile, garlic, ginger and mustard seeds and cook for 1 minute.
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9
Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly.
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10
Stir in the nectarines and cook for 1 minute, season with salt and pepper.
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11
Transfer to a bowl, cool, and stir in the raisins, coconut and mint.
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12
Let cool to room temperature before serving.
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13
For the skewers:
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14
Heat the grill to high.
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15
Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl.
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16
Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste.
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17
If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
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18
Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb.
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19
You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.
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20
Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill.
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21
Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side.
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22
Drizzle with olive oil and serve with pita bread and chutney.
