Meat skewers with peanut sauce

Ingredients for 4 servings:

• 500 g pork or turkey, chicken or shrimp
• 2 tsp sugar
• 150 g onion(s)
• ½ tbsp curry powder
• 1 pinch of turmeric
• 1 tsp salt
• 1 pinch of white pepper
• oil
• 250 g coconut milk (from the unshaken can)
• 10 g tamarind(s), grated
• 150 g peanuts, roasted, salted
• 1 tsp palm sugar
• ½ tsp salt
• 1 pinch of chili powder
• 1 tbsp soy sauce, light

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Muhsatay, nutty – spicy

Cut the meat into thin, 3-4 cm wide strips and mix with the sugar in a bowl. Peel and dice the onion, then add it to a blender along with the curry powder, turmeric, salt, pepper, and 2 tablespoons of oil. Remove 3 tablespoons of the thick top part of the coconut milk and add it, then puree everything until smooth. Mix the paste thoroughly with the meat. For the sauce, soak the tamarind in 1/8 l of cold water for 10 minutes. Meanwhile, thread the marinated meat strips flat and wavy onto wooden skewers. Finely grind the peanuts in a mortar and pestle. Mix the remaining coconut milk in the can and pour it into a saucepan. Squeeze the tamarind well, add the liquid to the pan, and discard the fibers. Stir in the peanuts, palm sugar, salt, chili powder, and soy sauce, bring everything to a boil, and simmer over low heat for about 15 minutes, stirring occasionally. Season to taste. Meanwhile, heat a large frying pan and line it with a layer of aluminum foil. Brush with 1 tablespoon of oil and place 5-6 skewers on each side. Fry for about 2 minutes on each side, then keep warm in the oven at 50°C (120°F) until all the meat is cooked. Arrange the skewers on a platter. Serve with the peanut sauce separately. Serve with baguette.