Beef Shank Lemongrass Skewers with Coconut Sauce

Beef tenderloin or beef rump, cut into 2cm cubes, ginger (nut-sized for 4 people), peeled + finely grated, garlic cloves, peeled, to press ginger turmeric, tsp spread to ginger form oil to ginger form, mix to a paste. Brush all over the meat cubes , cover with plastic wrap and marinate for at least 1/2 hour. Onions, finely chopped, garlic cloves, finely chopped, chilli pepper (red), finest strips Cut pod in half lengthwise, remove seeds and finest strips.

Ginger (smaller than for paste), peeled, finely chopped, heat oil in a small frying pan. Meanwhile, sauté onions, garlic and ginger for 5 minutes until golden.

Coriander, ground, cumin, ground, turmeric, fennel seeds, ground, cardamom, ground, ground cloves Add all spices and sauté for 2 min.

Pour in coconut milk, bring to a boil while stirring, season with salt and simmer the sauce uncovered on low heat for about 15 min.

Lemongrass stalks Remove the outer hard leaves, cut into thick rings and skewer alternately with the marinated meat cubes. Heat the oil in a pan shortly before serving, season the meat skewers with salt only now and roast them leisurely all around for a total of 4 to 6 min, depending on the desired cooking level. Serve the sauce separately.

Tip: Always use aromatic spices to refine your dishes!

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