Indo-Dutch Satay

Ingredients:

1 lb lamb  (1000 g)
1/2 inch fresh ginger (about 1 cm), finely grated
2 garlic cloves, finely grated
6 tbsp ketjap manis (or soy sauce)
2 tbsp sunflower oil
1 onion, finely chopped
1/2 cup chunky peanut butter (90 g)
1/4 cup candle nuts (30 g), ground finely in a food processor
1/2 cup coconut milk (120 ml)
1 stalk of lemongrass, bruised
2 kaffir lime leaves
1 tbsp sambal (or chile paste)

Preparation:

For the marinade: Cut the pork into bite sized squares and place in a freezer bag, along with half of both the ginger and garlic, 3 tablespoons of the ketjap manis and 1 tablespoon of the oil. Knot the bag, massage the marinade into the meat, and leave to marinade in the fridge overnight or for a few hours.