YIELD: 50 skewers
| ¼ cup | canola oil |
| 1 large | onion, diced |
| ½ can | green curry paste |
| 1 Tbsp. | curry powder |
| 1 | cinnamon stick |
| 1 | bay leaf |
| 1 tsp | tumeric |
| 1 can | coconut milk |
| 2 cups | creamy peanut butter |
| ¼ cup | cilantro, chopped |
| 3 lbs. | boneless lamb, cut into large cubes salt and pepper, to taste Anaheim chiles, sliced for garnish |
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In a medium size sauce pan, heat 1 Tbsp. of the oil on low to medium heat, add onion and cook slowly until onion is transclucent.
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Add curry paste, curry powder, cinnamon stick, bay leaf and tumeric. Mix well until onion is coated well with the spices.
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Add coconut milk and peanut butter, and cook on medium heat until mixture starts to simmer. Remove from heat and add cilantro, let cool.
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For the lamb: rub with remaining oil and season with salt and pepper. Place on grill and mark on all sides. Remove from grill and let cool. When the lamb is cool and sauce is cool, marinate lamb in the sauce for 24 hours, or more. After the lamb has thoroughly marinated, thread one piece of lamb on each skewer and refrigerate until service.
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To cook: Preheat oven to 350°F. Place skewers on a cookie sheet and heat in in oven until meat reaches desired doneness. Serve warm.
Recipe submitted by Sous Chef Bill Bailey, Celebrations Gourmet Catering for Carnival for a Cause.
