Go ap­ple-li­cious.

Friday - - Contents -

What you need:

• Lurpak Cook's Range Cook­ing Mist • 2 ta­ble­spoons Thai Mas­saman or red curry paste • ¼ cup co­conut cream • 500 g lamb steaks, trimmed, cut into 2 cm cubes • 1 ½ cups roasted peanuts • 4 ta­ble­spoons plain flour • ¾ tea­spoon sea salt • 18 x 10 cm bam­boo skew­ers, soaked in cold

wa­ter for 1 hour

What you do:

Com­bine curry paste and co­conut in a glass dish. Add the lamb and coat well. Cover and re­frig­er­ate for 2-3 hours. Re­move from fridge 30 min­utes be­fore cook­ing and thread 4 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. Take care not to over-process. Place the peanut flour in a shal­low dish and coat the ke­babs, gently press­ing to en­sure the coat­ing sticks. Heat a large non-stick fry­ing pan or grill plate over medium heat. Spray with the Cook­ing Mist. Cook the skew­ers for 2 min­utes on each four sides, un­til the coat­ing is golden and crispy and the lamb is cooked through. Spray gen­er­ously with the Cook­ing Mist on each turn. To make the dip­ping sauce, mix to­gether all the in­gre­di­ents and place in a small bowl. Serve the skew­ers with the dip­ping sauce on the side, gar­nished with lime slices, sliced chilli and spring onion.

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