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Beef Satay

ingredients

serves 4
2 spring, onions, washed
2.5 cm (1 in) fresh root ginger, grated
2 doves garlic, crushed
8 cardamom pods
5 g (1 tsp) cumin seeds
5 g (1 tsp) coriander seeds
juice of 1 lemon
5 g (1 tsp) grated or ground nutmeg
2 bay leaves
30 ml (2 tbsp) oil
700 g (1 1/2 lb) rump steak

for the sauce

90 g (6 tbsp) peanut butter
15 g (1 tbsp) brown sugar
2 chilli peppers, seeded
5 g (1 tsp) sugar
150 ml (1/4 pt) beef stock
juice and rind of 1 lemon

method

1. Place all the ingredients except the meat in a blender to make a paste.

2. Trim the meat and cut into small squares.

3. Mix with the paste and allow to marinate for several hours, then thread the meat onto skewers.

4. Make the sauce by mixing all the ingredients except the lemon juice together in a saucepan.

5. Bring to the boil and simmer for about 20 minutes. Add the lemon juice.

6. While the sauce is cooking turn the grill/broiler onto a high heat and allow the skewered meat to cook.

7. Turn every 2 minutes for the first 6 minutes, then lower the heat and continue cooking. The time will depend on whether you like your meat slightly rare or well cooked.

8. Accompany with boiled rice.

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