Paley served this sauce with lamb skewers, Georgian-style, for his pop-up, DaNet. For tender skewers, says Paley, buy a boneless leg of lamb and cut it up, rather than lamb “stew meat” (which can come from the more gristly shoulder). Or use lamb loin, which is more expensive but has less fat and sinew. You’ll need 8 (9 in.) metal skewers for this recipe.
Recipes:
Grilled Spiced Lamb Skewers (Shashlik)
Wild Plum Sauce (Tkemali)