
Ingredients:
• 750 g – rump steak
• 1 – medium onion, grated
• 1/2 tsp – finely grated Lemon rind
• 1 tsp – Turmeric
• 1 tsp – ground cumin
• 1 tsp – ground fennel
• 1 tbsp – soft Brown sugar or palm Sugar
• 1 tbsp – Tomato ketchup or soy sauce
• 1/2 cup – Coconut Milk
• 1.5 tsp – salt
Method:
- Trim meat of any fat and sinew, slice across the grain into long, thin strips.
- Combine meat and all remaining ingredients in a medium dish.
- Thread meat on bamboo skewers.
- Place in dish with remaining marinade mixture.
- Store, covered, in refrigerator for 2 hours, preferably overnight, turning occasionally.
- Place the skewered meat on a cold, lightly oiled grill.
- Place under a high heat until well cooked, turning the skewers occasionally and basting the meat several times with the marinade.
- Serve with rice and a garnish of sliced cucumber and onion wedges.