Lamb skewers with peanut sauce
Photo by Tam West
Instead of wooden or metal skewers, use fresh rosemary sticks for added flavour. Soak rosemary or wooden skewers in water before using to help prevent burning during cooking. See more in our skewered collection
|1 Tbsp||Peanut oil|
|3||Garlic cloves, crushed|
|2||Long red chillies, deseeded and finely chopped|
|1 cup||Peanuts, dry roasted, shells removed and crushed|
|¼ cup||Soft brown sugar|
|1 cup||Coconut milk|
|1 Tbsp||Tamarind puree, see below for recipe|
|2||Lamb rumps, 600-700g in total|
|8 sticks||Rosemary, lower leaves removed (or use wooden or metal skewers)|
|2 Tbsp||Olive oil|
|1 tsp||Ground turmeric|
|½ cup||Mint leaves|
For the peanut sauce
- Heat the oil in a small heavy-based saucepan. Add the garlic and cook until just beginning to colour, but do not allow to burn.
- Add the chilli, crushed peanuts and sugar. Stir in the coconut milk and tamarind puree and cook, stirring continuously until the sauce is thick. Remove from the heat and allow to cool. Peanut sauce keeps well in a screw-top jar in the fridge.
For the lamb
- Trim and cut lamb rump into even-sized pieces. Thread on to 8 skewers and rub with the oil and turmeric. Grind over black pepper.
- Heat a barbecue grill until medium-hot. Grill lamb skewers for 3-4 minutes on each side until well barbecued on the outside and still slightly pink on the inside. Season with salt.
- Serve lamb skewers scattered with mint leaves and a simple salad of tomatoes and cucumber.
Make your own tamarind puree by soaking 1 Tbsp tamarind pulp in 2 Tbsp boiling water for about 20 minutes. Sieve, pressing down on the pulp. Reserve liquid.