Ingredients
- 600 g (1 lb 5 oz) lamb fillet
- 2 garlic cloves, crushed
- 1½ tablespoons finely chopped lemongrass, white part only
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- ¼ teaspoon ground turmeric
Chilli peanut sauce
- 250 g (9 oz/1½ cups) unsalted roasted peanuts
- 2 tablespoons vegetable oil
- 1 onion, roughly chopped
- 1 garlic clove, roughly chopped
- 1 tablespoon sambal oelek (South-East Asian chilli paste)
- 1 tablespoon soft brown sugar
- 1 tablespoon kecap manis or soy sauce
- 1 teaspoon grated fresh ginger
- 1½ teaspoons ground coriander
- 250 ml (9 fl oz/1 cup) coconut cream
- ¼ teaspoon ground turmeric
Method
1. Trim the lamb, cut into thin strips and thread onto 8 skewers, bunching along threequarters of the length. Place in a shallow non-metallic dish. Mix together the garlic, ½ teaspoon freshly ground black pepper, lemongrass, soy sauce, sugar and turmeric and brush over the meat. Leave to marinate for 1 hour.
2. To make the chilli peanut sauce, roughly grind the peanuts in a food processor for 10 seconds. Heat the oil in a small frying pan. Add the onion and garlic and cook over medium heat for 3–4 minutes, or until translucent. Add the sambal oelek, sugar, kecap manis, ginger and coriander. Cook, stirring, for 2 minutes. Add the coconut cream, turmeric and ground peanuts. Reduce the heat and cook for 3 minutes, or until thickened. Season well and then process for 20 seconds, or until the sauce is almost smooth.
3. Drain the skewers, discarding the marinade. Cook the skewers on a hot, lightly oiled barbecue grill plate or flat plate for 2–3 minutes on each side. Serve with the sauce.
