pounds leg of lamb, trimmed, cut into 1-inch cubes
8
fresh California plums, cut into wedges
To prepare marinade, combine cilantro, olive oil, lemon juice, 2 teaspoons cumin, garlic, 1 teaspoon salt, curry powder, red pepper and black pepper in large nonreactive bowl. Add lamb and toss well. Cover with plastic wrap; marinate lamb in refrigerator for 2 hours or overnight. Drain lamb; reserve marinade.
Starting with lamb, alternately thread 4 lamb cubes and 4 plum wedges onto metal skewers.* Brush with reserved marinade; sprinkle with remaining 1 teaspoon cumin and remaining 1/2 teaspoon salt.
Prepare coals for grilling or preheat broiler and cook, turning skewers occasionally, until lamb is medium-rare, 8 to 10 minutes. Transfer the brochettes to a serving platter or individual plates.
*If using bamboo skewers, soak in cold water 10 to 15 minutes to prevent burning.
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