-
Cut beef into
small cubes, about 2 cm 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, cumin, 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 flavors will penetrate the meat.
-
Thread on
bamboo skewers that have been soaked in cold water for a few hours.
-
Put 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.
-
Serve
immediately with
ketupat
and spicy peanut sauce.
