Recipe Ingredient
- 150 g (1 ½ lb) rump steak
- 2 teaspoon ground turmeric
- 2 teaspoons ground cummin
- 2 teaspoons ground fennel
- finely grated rind of half lemon
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 4 tablespoons thick coconut milk
Instructions
- Cut beef into small cubes, about 2 cm (¾ 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, cummin, 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.
