Crispy Peanut and Lamb Skewers
Photography Manja Wachsmuth.
Tender nuggets of lamb coated with a crunchy peanut crust and topped with a fresh, zingy salsa.
INGREDIENTS
400 grams lamb fillet or short loin
2 tablespoons Massaman curry paste
½ cup thick plain yoghurt
1 cup roasted peanuts
3 tablespoons plain flour
½ teaspoon sea salt
vegetable oil for cooking
Cucumber salsa
10cm piece telegraph cucumber, seeded and diced
1 long red chilli, seeded and finely chopped
1 tablespoon lime juice
½ teaspoon sea salt
½ teaspoon caster sugar
16 x 10cm skewers (if wooden, soak in cold water for 30 minutes)
METHOD
Trim any silverskin off the lamb and cut into 2cm pieces. Combine the curry paste and yoghurt in a bowl. Add the lamb and turn to coat well.
Cover and chill for up to 24 hours but remove from the fridge 1 hour before cooking.
Salsa: Combine all the ingredients in a bowl.
To cook: Thread 3 pieces of lamb onto each skewer.
Place the peanuts, flour and salt in a food processor and pulse until finely chopped but still with a little texture. Don’t over process or you will end up with a peanut paste.
Place the peanut flour in a shallow dish and coat the kebabs, gently pressing it to adhere.
Heat two tablespoons of oil in a large sauté pan and cook the skewers for 2 minutes on each side until the coating is golden and crisp. Don’t have the heat too high or the coating will burn. If necessary, wipe out the pan and start again with fresh oil to cook the remaining skewers.
To serve: Arrange on a platter and place a small spoonful of cucumber salsa on top of each one. Makes 16 skewers.
Serve with Tropical Daze as a drink match.
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126
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