Top Chef, Season 2, Episode 10

2 SERVINGS

•   2 cups mayonnaise
•     2 teaspoons honey
•     1/4 cup Madras curry powder
•     1 pound lamb loin, cut into 1-inch cubes
•     1 portobello mushroom cap, cut into four 1-inch cubes
•     4 small tomatoes
•     Olive oil
•     Salt and black pepper

Preheat a charcoal grill and set the grate about 8 inches above the coals.

In a small bowl, whisk the mayonnaise, honey, and curry powder together and set aside.

In 3 separate small bowls, toss the lamb, mushroom, and tomatoes with oil to coat and season with salt and pepper to taste.

Lightly brush the grate with oil. When the flames have died down and the coals are white, put the mushroom and lamb cubes on the grill and cook for about 5 minutes, turning occasionally, until the mushroom is softened and the lamb is cooked to medium-rare or rare. Place the tomatoes on the grill; cook for 2 to 3 minutes, until blistered and charred.

Thread the mushroom squares, tomatoes, and lamb cubes onto skewers and place the kabobs on 2 serving plates with dollops of curry mayonnaise. Serve immediately.