Serves 6
RECIPE INGREDIENTS
1 medium onion roughly chopped
2 cloves garlic, peeled
1-2 medium red chilies, seeded
2 tablespoons flaked coconut
1/4 cup lemon juice
2 tablespoons soy sauce
1 1/2 lb. diced lean lamb
4 oz peanut butter (smooth or crunchy)
1/2 cup hot water
Few drops of chili sauce (optional)
12-18 papadums
RECIPE METHOD
Process onion, garlic, chilies, coconut, 2 tablespoons of the juice
and 1 tablespoon of the soy sauce in a food processor to a thickish paste.
Place the meat in a large dish and stir the onion mixture through;
leave to marinate in a cool place for 10 minutes.
Prepare a fire in a grill to a high heat. Thread the lamb onto oiled skewers.
Cook, turning occasionally, for 8-10 minutes, or until done to your liking.
Combine peanut butter, water and chili sauce in a small pan, stirring over
medium heat until smooth. Remove from heat, stir in remaining juice and
soy sauce.
Cook papadums, 6 at a time, in a microwave oven on High (100% power) for 1 minute.
(Do not use a convection-type microwave oven because arcing may occur.)
Serve with kabobs and sauce.