Lamb Skewers with Korma Peanut Sauce and Cucumber Salad

, from Issue #37. August, 2015
Photography by Manja Wachsmuth.
Lamb Skewers with Korma Peanut Sauce and Cucumber Salad

A delightful meal with a creamy Korma sauce is best served with the cucumber salad and hot cooked rice. 

Serves: 4


750 grams boneless lamb leg steaks
12 x 20 cm wooden skewers, soaked in water for 15 minutes

Korma sauce
1 tablespoon vegetable oil
½ small onion, finely chopped
1 sachet Pataks Korma Paste
½ cup coconut cream
¼ cup water
3 tablespoons chunky peanut butter
1 teaspoon sesame oil
sea salt and freshly ground pepper

Cucumber salad
1 telegraph cucumber

2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon caster sugar
1 clove garlic, finely chopped
½ teaspoon dried chilli flakes
½ teaspoon sea salt

To serve
hot cooked basmati rice


Sauce: Heat the oil in a saucepan and cook the onion with a pinch of salt until soft.

Add the korma paste and cook gently for 3 minutes. Add the remaining ingredients and simmer for 5 minutes, stirring occasionally. Cool.

Trim the lamb of any fat and sinew and place between two pieces of plastic wrap and pound until wafer thin.

Cut into long, 3 cm wide strips and thread onto the skewers. Season. Put a third of the sauce in a separate bowl and brush the skewers lightly with the sauce.

Heat a grill plate or large sauté pan with a little vegetable oil and when hot, cook the skewers for about 30 seconds each side. Do this in batches if needed.

Salad: Working around the core, peel the cucumber lengthways into long strips with a vegetable peeler. Lay the strips between kitchen towels to absorb excess moisture then place in a bowl.

Dressing: Put all the ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 1 minute then tip into a bowl and chill.

Whisk the cold dressing to emulsify then pour over the cucumber and toss well.

To serve: Arrange the skewers on a platter with the cucumber salad and serve with hot cooked rice and the remaining korma sauce.