Satay Lamb

Work

400g lamb, 2cm cubes
4 t oil
1 onion, thin wedges
2 cloves garlic
2 t red curry paste
½ C crunchy peanut butter
½ C coconut milk
½ C water
2 t kecap manis
4 t tomato sauce

Heat oil in pan, cook onion and garlic low heat 4 mins, until soft. Add curry paste 1 min, remove from heat. Add peanut butter, return to heat and stir in coconut milk and water. Bring to boil, stirring so as not to stick. Add kecap manis and tomato sauce, reduce heat and simmer 1 min, until slightly thickened. Thread meat onto 6 skewers, place on lightly oiled grill tray and brush with peanut sauce. Cook under hot grill 5 mins each side, or until tender, brushing with sauce during cooking. Meanwhile, heat remaining sauce and serve over kebabs and rice.