| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 2 hours to overnight |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 466 |
| Fat | 29g |
| Saturates | 6g |
| Protein | 36g |
| Carbs | 18g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop the lamb shoulder into bite-sized cubes and place them in a large zip-top bag. Crush 2 garlic cloves and place them in a small bowl along with the 2 tbsp soya sauce, chilli flakes and the juice of a lime. Mix well then pour the mixture into the zip-top bag. Seal well, then shake the bag to ensure the lamb cubes are coated. Refrigerate overnight to marinate.
To make the peanut sauce, peel and finely chop the shallots, chilli and a garlic clove. Juice a lime. Heat the peanut oil in a small saucepan. Sauté the shallots, chilli and garlic until softened and golden, then add the tomato paste, peanut butter, 1 tsp soy sauce, palm sugar and 250ml water. Simmer gently for 5 minutes.
Prepare a charcoal fire in an outdoor barbecue or preheat a griddle pan to high heat.
Thread the lamb cubes onto metal skewers, then grill or barbecue for 3 minutes on each side, or until the meat is done to your liking.
Scatter a few roasted peanuts over the sauce and serve along with the hot skewers and fresh coriander.
