1 pound of rump steak, cubed 1 onion, finely diced 1 tablespoon of finely chopped fresh lemon grass 1 teaspoon of turmeric 1 teaspoon of cumin Juice of 2 lemons 1 tablespoon of grated fresh ginger 1 tablespoon of soy sauce 2 tbsp. peanut oil
Put meat on bamboo skewers and place into a ceramic dish. Combine remaining ingredients, pour over kabobs and refrigerate several hours or overnight. Alternatively for a smooth marinade process in a blender. Cook kabobs over a medium to high flame for approximately 3 minutes positioning the ends of the bamboo skewers away from the flame to prevent charring. Serve with peanut sauce. PEANUT SAUCE:
1 tablespoon of peanut oil 1 small onion, finely chopped 2 cloves garlic, crushed 1/4 teaspoon of chili powder 1/2 cup of crunchy peanut butter 1/2 cup of apple juice 2 tablespoons of fruit chutney 1/2 cup of chicken stock
Heat oil in pan over low flame, sauté onion, garlic and chili powder. Add remaining ingredients and simmer 1 to 2 minutes or until thick. This keeps well in refrigerator at least 1 week. Serves 4.
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and place into a ceramic dish. Combine remaining ingredients, pour over kabobs and refrigerate several hours or overnight. Alternatively for a smooth marinade process in a blender.
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