Crispy Peanut and Lamb Skewers

30 min 4 servings


  • 2 tablespoons Thai Massaman or Red Curry paste
  • ¼ coconut cream
  • 500g lamb steaks, trimmed, cut into 2cm cubes
  • 1 ½ cups roasted peanuts
  • 4 tablespoons plain flour
  • ¾ teaspoon sea salt
  • 18 x 10cm bamboo skewers, soaked in cold water for 1 hour
  • Lurpak Cook’s Range Cooking Mist

Dipping Sauce

  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 long red chilli, deseeded and finely chopped
  • ½ spring onion, sliced


  • 1 lime, sliced
  • Sliced red chilli and spring onion
Crispy Peanut and Lamb Skewers


  1. Combine curry paste and coconut in a glass dish. Add the lamb and coat well. Cover and refrigerate for 2-3 hours. Remove from fridge 30 minutes before cooking and thread 4 pieces of lamb onto each skewer.
  2. Place the peanuts, flour and salt on a food processor and pulse until finely chopped but still with a little texture. Take care not to over-process.
  3. Place the peanut flour in a shallow dish and coat the kebabs, gently pressing to ensure the coating adheres.
  4. Heat a large non-stick frying pan or grill plate over medium heat. Spray with the cooking mist. Cook the skewers for 2 minutes on each four sides, until the coating is golden and crispy and the lamb is cooked through. Spray generously with the cooking mist on each turn.
  5. To make the dipping sauce, mix together all the ingredients and place in a small bowl.
  6. Serve the skewers with the dipping sauce on the side garnished with lime slices, sliced chilli and spring onion. 

Show all recipes