Cooking time: 10 minutes
600g lamb tenderloin, diced
2 kaffir lime leaves, finely shredded
1 tbsp peanut oil
1 cup peanuts, well toasted
2 tsp peanut oil
1 golden shallot, finely chopped
1 clove garlic, finely chopped
1 tsp sambal oelek
270ml can coconut milk
¼ cup water
1½ tbsp soy sauce
1 tbsp lime juice
2 tsp brown or palm sugar
Cos lettuce, snowpeas, beanshoots, cherry tomatoes, coriander and lime, for serving
Toss lamb in a large bowl with the combined lime leaves and oil. Cover and refrigerate for 20 minutes. Thread lamb onto skewers and refrigerate until required.Place peanuts in a food processor and blend until smooth. Place oil in a large saucepan over low heat. Add shallots, garlic and sambal oelek. Cook for several minutes until softened. Stir in peanuts with the coconut milk, water, soy, lime and sugar. Bring to the boil, reduce heat and simmer until thickened, stirring regularly.
Cook lamb skewers on a pre-heated barbecue or grill plate for several minutes each side or until cooked to your liking. Serve with salad ingredients and peanut sauce. Accompany with coriander leaves and lime wedges.
Tip: Peanut sauce can be made in advance, just add a splash of water when reheating.