Lamb Satay (ff)

Soak bamboo skewers in water for about 1 hour to prevent them scorching.

Ingredients:
500 g lamb fillets
3 cloves garlic, crushed
2 tsps fish sauce
2 tbsps sweet chilli sauce
2 tsps grated fresh ginger
1/4 cup (60 ml) lime juice
2 tbsps crunchy peanut butter
1 tsp ground cumin
1 tsp ground turmeric

Sauce:
60 ml (1/4 cup) white vinegar
2 tbsps sugar
1 tbsp sweet chilli sauce
1 tbsp chopped unsalted roasted peanuts
1 tbsp chopped fresh coriander leaves

1. Cut lamb fillets in half lengthways, then cut into thin strips. Combine lamb, garlic, sauces, ginger, juice, peanut butter and spices in medium bowl.
2. Cover, refrigerate 3 hours or overnight.
3. Thread lamb onto 12 small skewers. Cook skewers in batches, on heated oiled grill plate (or griller barbeque), until browned all over and cooked as desired. Serve with sauce.
4. Sauce: Combine vinegar and sugar in small pan, stir over heat until sugar is dissolved.
5. Boil, uncovered, 2 minutes. Stir in remaining ingredients.

Makes 12