Australian lamb satay kambing with peanut sauce

• 1 kg Australian lamb fillet cut into cubes (2cm approx.)
• ¼ cup coconut milk full fat
• 2 tbsp. Kecap manis
• 1.5 tsp. turmeric powder
• 4 cloves garlic
• 1 tbsp. freshly grated ginger
• 1 tsp. cumin powder
• 1 tbsp. brown sugar
• 1 tsp. coriander seeds
• 1 tbsp. vegetable oil
• 1 tsp salt
• ½ tsp pepper

For the peanut sauce

• 3 tbsps. creamy peanut butter
• 1 tbsp. reduced sodium soy sauce
• 1 tbsp. freshly squeezed lime juice
• 2 tsp. brown sugar
• 2 tsp. chili garlic sauce, or more, to taste
• 1 tsp. freshly grated ginger

PEANUT SAUCE

1. Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
2. Whisk in 2-3 tablespoons warm water until desired consistency is reached; set aside.

AUSTRALIAN LAMB SATAY KAMBING

1. Combine and blend all coconut milk, Kecap manis, turmeric, cloves garlic, ginger, cumin, brown sugar, coriander, salt and pepper to form a paste.
2. In a large bowl, combine lamb cubes and add to the previous mixture, cover and marinate in the fridge for at least 2 hours to overnight.
3. Thread the lamb cubes onto the skewers. Brush with vegetable oil before grilling.
4. Prepare your BBQ and coals to about a medium heat. Place the cast iron skillet directly onto the coals.
5. Heat 1 tbsp. vegetable oil in a cast iron grill pan. Place the skewers into the skillet and cook approx. 4-5 minutes each side flipping as needed. They are done once there is nice caramelization to the meat. Cook longer for well done. Serve with the peanut sauce aside.