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Cut beef
into small cubes, about 2 cm (3/4 inch)
thick each way.
Trim off excess fat, leaving
a thin layer of fat on some of the cubes.
Cut the trimmed off fat into thin squares.
Combine turmeric,
cumin, 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. The longer it is left, the more
the flavours will penetrate the meat.
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
at least half the skewer uncovered.
Use the
squares of fat where necessary, for they
keep the meat tender.
Grill over hot
coals or under a preheated griller until
beef is well done and crisp and brown on all
sides.
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