[Serves 4-6]

INGREDIENTS [Mushrooms]

4 portobello mushrooms

1/4 cup oil

2 T lemon juice

1 T ginger, finely minced

1 t paprika

1 t salt

1/2 t ground clove powder, toasted

1/2 t ground cinnamon powder, toasted

1/2 t ground cardamom powder, toasted

METHOD

Remove stems from mushrooms and slice the caps in 1/2 inch thick strips, about 4-5 strips per mushroom.

Mix all the marinade ingredients in a large 4-6 quart bowl. Add mushroom strips and gently toss to coat, making sure they do not break. Marinate for 1-2 hours.

Grill the mushrooms in a grilling basket on a very hot barbecue about 2-3 minutes on each side. Serve with Yogurt-Cashew-Tamarind Sauce.

INGREDIENTS [Yogurt-Cashew- Tamarind sauce]

1/4 cup plain yogurt

1 cup cashews, ground

1/4 cup tamarind concentrate

1 t sugar

1/4 t salt

1/2 t sugar

METHOD

Thoroughly mix together all the ingredients. Sauce can be stored for up to 4 days in the refrigerator.