INGREDIENTS
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2 tablespoons ground cumin
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3 large garlic cloves, minced
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3 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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1 1/4 pounds boneless leg of lamb steaks, 1 inch thick, cut into 1-inch cubes
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1 European seedless cucumber, peeled and cut into 3-inch lengths
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1 cup plain whole milk yogurt