2⅓ cups plain yogurt
1 tablespoon Celtic salt
1 tablespoon turmeric
2 tablespoons paprika
¼ cup cumin
⅓ teaspoon ground cloves
⅓ teaspoon nutmeg
5 tablespoons extra virgin olive oil
1 (10-pound) leg of free-range lamb, boned, cut into 1-inch cubes
Combine the yogurt, salt, turmeric, paprika, cumin, cloves, nutmeg, and olive oil in a large glass bowl; whisk well. Add the lamb and marinate, covered, in the refrigerator for 8 to 10 hours. Drain; discard the marinade. Skewer the lamb cubes and grill over hot coals for about 7 minutes per side or until done to taste.
Yield: 12 to 16 servings
Adapted from a recipe found on RecipeLand.com
Yogurt is high in bone-building calcium. It has been linked to the prevention of colds, allergies, and cancer. It helps lower the LDL (bad) cholesterol levels, fights dangerous intestinal infections, improves bowel function, and blocks ulcers.
Here is what a person will get in a single cup of yogurt: