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Cut beef into small cubes, about 2 cm. Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
Add beef and mix well, cover and leave to marinate for at least 2hrs.
Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and
Leaving at least half the skewer uncovered. Grill until beef is well done and crisp and brown on all sides.
Chilli and Peanut Sauce:
Crush the peanuts roughly and reserve aside, pour boiling water over the dry chillies and soak them for 20 minutes.
Blend the soaked chilli and about 2 tablespoons of the soaking water, the onion, garlic and blacan
Blend until a smooth paste. Heat 3 tablespoons oil in a wok or frying pan and fry the blended mixture over medium heat,
Stirring constantly, until it darkens in colour and the onion and garlic begin to colour.
Remove from heat. Stir in the tamarind liquid, salt, coconut milk and sugar and transfer to a bowl to cool.
When sauce has cooled stir in the peanuts so they retain their crunchiness.
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