In a medium bowl, whisk the yogurt, garlic, 2 tbsp. of the EVOO and the curry powder with 1 tsp. each salt and pepper. Add the lamb; stir to coat. Refrigerate.
In a large bowl, whisk together the ginger, vinegar, honey and remaining 1/4 cup EVOO. Season the dressing with salt and pepper.
Preheat a grill or grill pan over medium. Thread the lamb onto twelve 8-to-10-inch skewers. Oil the grill, then cook the skewers, turning every 2 to 3 minutes, until the lamb is browned on all sides and just cooked through, about 10 minutes.
Add the carrots and cilantro to the dressing; toss to coat. Serve with the lamb skewers.