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.