Trim fat from lamb; cut into 1-1/2-inch pieces. Place lamb in a resealable plastic bag set in a shallow dish; set aside.

In a small bowl, combine 1/4 cup cilantro, onion, lime juice, garlic, ginger, jalapeno pepper (if using), garam masala, and salt. Add to lamb; seal bag. Turn to coat. Chill for 4 to 6 hours.

On four 12-inch-long metal skewers, alternately thread lamb and vegetable pieces, leaving a 1/4-inch space between pieces. Discard cilantro mixture.

Coat a cold grill rack with cooking spray. Grill skewers on rack of uncovered grill directly over medium heat for 12 to 14 minutes or until lamb is just pink in center, turning once.

In a saucepan, combine water and bulgur. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Drain; stir in 2 tablespoon cilantro.

Serve skewers with bulgur. Makes 4 (1 skewer plus 1/2 cup bulgur) servings.

In a skillet, cook 1 tablespoon cumin seeds, 1 tablespoon cardamom seeds, 1 tablespoon whole black peppercorns, 12 whole cloves, and 3 inches stick cinnamon over medium heat about 3 minutes or until aromatic. Cool. In a sealed plastic bag, use a rolling pin to crush cinnamon. In a spice grinder or blender, combine the spices. Cover and grind to a powder. Store in a covered container for up to 6 months. Makes about 1/4 cup.

Preheat the broiler. Put kabobs on unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 14 minutes or until slightly pink in center; turning once.

Because Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with Chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.