Lamb Satay

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 small red chilies, seeded and chopped
• 2 tsp grated fresh ginger
• 1/4 cup crunchy peanut butter
• 140ml coconut cream
• 1.5 tbsp shaved palm sugar or soft brown sugar
• 2.5-3 tbsp fish sauce
• 3 tsp lime juice
• 3 kaffir lime leaves, finely shredded
• 1 tsp ground coriander
• 2 tsp ground cumin
• 2.5 tbsp chopped fresh coriander leaves
• 850g lamb fillet, cut into 3 cm cubes

Method:

1. Put all the ingredients except the coriander leaves and the lamb in a food processor or blender and blend until smooth.
2. Transfer to a large bowl and stir in the coriander, then season with salt and pepper.
3. Toss the lamb in the marinade, cover and refrigerate overnight.
4. Soak 12 bamboo skewers in water for at least 30 minutes.
5. Drain the lamb, reserving the marinade, and thread onto the skewers.
6. Preheat a barbecue plate or chargrill pan to medium and cook the skewers for 1-2 minutes each side, or until golden brown, basting with the marinade while cooking.
7. Serve with steamed rice.