Lamb Skewers with Peanut Dip and Veggie Salsa

Ingredients

• 150 g unsalted, peeled peanuts
• 200 ml coconut milk
• 2 tbsp peanut butter
• 1 tsp curry
• Lemon juice
• a pinch sugar
• 3 tomatoes
• 1 Red Onion
• 1 Zucchini
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 700 g lamb meat e.g. from the shank (without fat and tendons)
• 4 tbsp olive oil
• 2 tbsp Red wine vinegar
• 2 tbsp lemon juice
• 1 tsp Honey
• 1 tsp Dried oregano
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak wooden skewers in cold water.

2. 2.

   Roast peanuts without fat in a pan, let cool, then crush finely in a mortar. Bring coconut milk, peanut butter and curry to a boil in a pot, stir in crushed peanuts and season with lemon juice and sugar. If needed, simmer a bit longer or add some water.

3. 3.

   Wash tomatoes, quarter them, remove seeds and dice small. Peel onion, wash zucchini, trim and dice both. Mix vinegar, oil, salt and pepper and combine with vegetable cubes.

4. 4.

   Wash lamb, pat dry and cut into bite-sized pieces. Thread onto skewers. Mix oil, vinegar, lemon juice, honey, oregano, salt and pepper and brush over the meat. Grill 6-8 minutes, turning occasionally.

5. 5.

   Serve with both sauces.