Ingredients

• 700 gms. Jean boneless lamb
• J tomato skin, rolled up to make a rose to garnish.

For the marinade

• 4 tblsps. soya sauce
• J clove garlic, crushed Black pepper.

For the sauce

• 2 tblsps. peanut or groundnut oil
• 1 small onion, finely chopped
• 200 gms. crunch peanut butter
• 1 tblsp. lemon juice
• 1 ½  tsp. chilli powder
• 1 small chilli, finely chopped Sweet paprika, for dusting.

To serve                    

• Diced, peeled cucumber and onion rings. Trim any fat and sinew from the lamb, then cut into 1/2, inch long slices.

Method

Put 3 tblsps. soya sauce in a shallow dish; add garlic and black pepper to taste. Stir in the lamb, cover and leave to marinate for 4 hours, turning occasionally.

Heat the oil in a saucepan. Add the onion and fry until softened. Then stir in the peanut butter, lemon juice, chilli powder; chilli, remaining soya sauce, until blended and thick enough to lightly coat the back of the spoon. Pour into a serving dish, dust with paprika and leave it to cool.

Now drain the meat, reserving the marinade, and thread on to 12 wooden skewers, Place on the grill rack and cook under a moderate grill for mts. turning occasionally, until the meat is done to taste,  Brush regularly with the marinade to prevent the  meat drying out.

Serve the Mute lit once, garnished with the tomato rose and accompanied with diced cucumber topped with onion rings and peanut sauce.

Image via Wikipedia