Indonesian Sate

Cut the meat into small cubes and thread onto bamboo skewers (about six pieces to each skewer). Chop the shallots, ginger, garlic and lemon grass and place in a mortar. Add the curry powder, cumin powder, salt, sugar and oil and, using a pestle, pound to a smooth paste. (Use an electric grinder, if preferred.) Pour the coconut milk into a shallow dish, add the spice paste and stir to blend thoroughly. Place the skewers of meat into the milk and allow to marinate for 40 minutes, turning occasionally, to ensure the meat is completely coated. Cook over hot charcoal, basting with the remaining marinade. Serve with hot sate sauce and side dishes of cucumber and onion.

To make the sauce: first soak the chillies in warm water until they become soft. Chop the chillies, shallots and garlic and pound together with a teaspoon of peanut oil to produce a smooth paste. Heat the remaining peanut oil in a pan and stiru2011fry the spice paste for 3u20114 minutes, then add the tamarind water, sugar, salt and 200 ml of water and bring to the boil. Crush the peanuts and add to the sauce. Stir to blend thoroughly, lower heat and simmer until the sauce thickens.