Recipes out of the Blond Box

Also see North African Lamb Stew 

¾ cup plain yogurt
3 tablespoons orange juice
1 scallion, sliced
1 ½ teaspoons ground coriander
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
8 lamb leg sirloin chops, 1" thick
OR
6 pork loin rib chops, ¾" thick
1 medium onion, chopped
1 medium tomato, chopped
1 medium cucumber, chopped
½ cup plain yogurt

hot cooked couscous or rice
fresh cilantro, chopped (optional)

1. Mix together ¾ cup yogurt, orange juice, scallion, salt, and spices. Arrange chops in shallow dish, cover with marinade, and refrigerate overnight.
2. For the sauce, mix together yogurt, onion, tomato, and cucumber. Season with salt and pepper. Cover and chill until serving time.
3. Remove chops from marinade, reserving marinade.
4. For lamb, grill on medium, 14 – 16 min. or to desired doneness, turning once and brushing often with marinade.
5. For pork, grill over medium-high heat, 12 – 14 min., or until no longer pink, turning once and brushing often with marinade.
6. Serve with couscous or rice, with the refrigerated sauce on the side. Garnish with cilantro.