THAI STYLE LEMON BEEF KEBABS WITH PEANUT SAUCE
SERVES 4

1 lb rump steak cubed
1 onion, finely diced
1 tablespoon finely chopped fresh lemon grass
1 teaspoon turmeric
1 teaspoon cumin
juice of 2 lemons
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 tablespoons peanut oil

Thread meat onto bamboo skewers and
place into a ceramic dish. Combine remaining
ingredients, pour over kebabs and refrigerate
several hours or overnight.

Alternatively for a smooth marinade
process in a blender.

Cook kebabs over a medium to high
flame for approximately 3 minutes positioning 
the ends of the bamboo skewers away
from the flame to prevent charring.  Serve
with peanut sauce.

PEANUT SAUCE

1 tablespoon peanut oil
1 small onion, finely chopped
2 cloves garlic, crushed
1/4 teaspoon chilli powder
1/2 cup crunchy peanut butter
1/2 cup apple juice
2 tabIespoons fruit chutney
1/2 cup chicken stock

Heat oil in pan over low flame, saute
onion, garlic and chilli powder. Add remaining 
ingredients and simmer 1 - 2 minutes or
until thick. This keeps well in refrigerator at
least 1 week.