|Lean lamb||1 1⁄2 Pound, cubed (675g)|
|Butter||2 Ounce, melted (50 g)|
|Peanut sauce||2 Tablespoon|
|Butter||15 Milliliter (1 tablespoon)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Crushed red chilies||1 Teaspoon (5 ml)|
|Water||10 Fluid Ounce (300 ml)|
|Peanut butter||2 Ounce (50 g.)|
|Soy sauce||25 Milliliter (1 1/2 tablespoons)|
|Sugar||1⁄2 Teaspoon (2.5 ml)|
|Lemon juice||1 Tablespoon (15 ml)|
Thread the meat on to six skewers and brush with a little melted butter.
Put the skewers on the rack in the grill pan.
Brush again with melted butter and grill for 5 minutes.
Reduce the heat to moderate and continue to grill, basting occasionally with melted butter, for 8 to 10 minutes, or until the lamb cubes are cooked through.
Meanwhile to make the sauce, melt the butter in a small saucepan.
Add the onion and garlic and fry for 5 minutes.
Stir in the chillis, water and peanut butter and bring slowly to the boil.
Cook for 2 minutes, stirring constantly, or until the sauce becomes smooth and thick.
Stir in the remaining ingredients.
Serve the kebabs, with the peanut sauce.