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Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
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Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag.
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Seal and shake the bag to combine.
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Add the lamb and shake to coat.
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Add the yogurt to the bag, seal and squish to coat.
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Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.
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Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter.
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Fill the chimney with half of the charcoal and light the newspaper.
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When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly.
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Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal.
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Set the second grate in the kettle and cover until ready to cook.
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Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke.
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Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally.
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Reduce the heat to medium-low and add the garlic, ginger and chile.
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Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes.
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Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
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Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
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Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible.
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Thread the pieces of lamb, 1/4-inch apart, onto the skewers.
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Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side.
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Remove the lamb from the skewers.
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Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through.
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Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
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Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat.
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Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes.
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Remove the mixture to a plate and spread out to cool for 5 minutes.
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Once cool, add the toasted mixture and nutmeg into a spice grinder.
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Process until a fine powder is formed, approximately 1 minute.
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Use immediately or store in an airtight container for up to 1 month.
