Minted Lamb Skewers
|Lamb fillet||800 Gram (10 Fillets)|
|Mild curry powder||1 Tablespoon|
|Chopped lemon grass||1 Tablespoon (Fresh)|
|Finely grated fresh ginger||2 Teaspoon|
|Peanut oil||60 Milliliter (1/4 Cup)|
|Finely chopped fresh mint leaves||1⁄2 Cup (8 tbs)|
|Fish sauce||1 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Pistachios||150 Gram, finely chopped (1 Cup)|
Cut lamb into 2 cm cubes.
Combine curry powder, lemon grass, ginger, oil, mint, sauce and garlic in large bowl; add lamb, coat with spice mixture.
Thread lamb onto 12 skewers.
Place skewers in shallow dish.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point; refrigerate for up to 2 days or freeze] Place nuts on tray; roll skewers in nuts until coated evenly.
Cook skewers on heated oiled griddle (or grill or barbecue) until golden brown and cooked through.