Ingredients

Kebabs

• 3 shallots, peeled and finely chopped
• 2 garlic cloves, crushed
• 3 tablespoons dark soy
• ½ teaspoon crushed red pepper
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 2 tablespoons vinegar
• 2 tablespoons oil
• 3 pounds boned leg or shoulder of lamb cut into ¾ inch cubes

Peanut Sauce

• 1 tablespoons minced onion
• 1 garlic clove minced
• Oil
• ¾ cup chicken broth
• 2/3 cup peanut butter
• 1 tablespoon molasses
• ½ teaspoons soy
• ½ teaspoon ground ginger
• Few drops hot pepper sauce

Instructions

1. For the Kebabs, combine shallots, garlic, soy, red pepper, coriander, ginger, vinegar and oil in a large, deep bowl. Add the lamb cubes and mix. Cover and refrigerate at least 3 hours or up to 12 hours.
2. Thread lamb cubes and grill over hot coals until brown on the outside but pink in center, 4 to 6 minutes on each side. Serve with Peanut Sauce.
3. For the Peanut Sauce Cook the onion and garlic in a small amount of oil. Blend the broth with the peanut butter in a bowl. Stir in onion mixture, molasses, soy, ginger and hot pepper. Heat until slightly thickened.

Comments: A tender cut of beef is excellent grilled as satay also.