African Moo sate

[April B.]

African Moo sate

Makes 4 Serve

2 Lb: Beef; thinly sliced
1 c peanut butter
3 Tbs: Curry powder
1 c coconut cream
1/2 tsp: Ground chilies
1 Tbs. lemon juice
2 Garlic clove; minced
1/4 c soy sauce
2 Onion, large; minced
1 Tbs. Worcester sauce
4 Tbs: Lemon juice
2 x tabasco sauce; dash
1 Tbs: Honey 1/4 tsp. salt

Slice the meat into thin strips, no more than 1/4" thick and about 1" wide.
Make strips paper-thin if possible.
Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl.
Add the meat strips and toss well to cover with the marinade.

Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer.
Make sure that plenty of onion and garlic bits cling to the meat.
Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while
making the sauce.

Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping.

Sauce: blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.