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Lamb Sates

ingredients

makes 25 - 30 skewers
1 kg (2 1/2 lb) leg of lamb, boned
3 garlic cloves, crushed
3 - 4 fresh chillies, seeded and ground, or 5 - 10 ml (1 - 2 tsp) chilli powder
60 - 90 ml (4 - 6 tbsp) dark soy sauce
juice of 1 lemon
salt and freshly ground black pepper
oil for brushing

for the sauce

6 garlic cloves, crushed
2 - 3 fresh chillies, seeded and ground
90 ml (6 tbsp) dark soy sauce
25 ml (1 1/2 tbsp lemon juice
30 ml (2 tbsp) boiling water

to serve

small onion pieces
cucumber wedges

method

1. Cut the lamb into thick slices and then into neat 1 cm (1/2 in) cubes. Remove any pieces of gristle but do not trim off any of the fat because this keeps the sates moist during cooking and enhances the flavour.

2. Blend the garlic, ground fresh chillies or chilli powder, soy sauce, lemon juice and seasoning to a paste in a food processor or with a pestle and mortar.

3. Pour over the lamb. Cover and leave in a cool place for at least an hour. Soak wooden or bamboo skewers in water so that they won't burn during cooking.

4. Prepare the sauce. Put the garlic cloves into a bowl. Add the chillies, soy sauce, lemon juice and boiling water. Stir well.

5. Thread the meat on to the skewers. Brush with oil and cook under the grill, turning often. Brush each sate with a little of the sauce and serve hot, with small pieces of onion and cucumber. Serve with the remaining sauce.

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