INGREDIENTS

2 lb. rump beef steak
2 1/2 teaspoons ground tumeric
2 1/2 teaspoons ground cummin
2 3/4 teaspoons ground fennel
Finely grated rind of half lemon
1 1/2 teaspoons salt
1 1/4 tablespoons sugar
5 tablespoons thick coconut milk

COOKING METHOD

Cut beef into small, bite-sized cubes. Trim excess fat but leave a thin layer of fat on some cubes. Cut trimmed-off fat into thin squares.

Combine tumeric, cummin, fennel, lemon rind, salt, sugar, and coconut milk in a bowl and stir to dissolve sugar.

Add beef and mix well, cover and leave to marinate for 1 hour or longer.

Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving half the skewer uncovered. Use squares of trimmed-off fat where necessary in order to keep the meat tender.

Grill over hot coals or an electric griller until beef is well done and crisp and brown on all sides. Serve immediately with chili and peanut sauce.

SOURCE: AsianConnections