Chef Akmal Anuar's recipe for lamb satay with a sweet and spicy peanut sauce

1. Toast ground coriander, cumin and fennel seeds until fragrant and set aside.

2. In a large mixing bowl, combine all ingredients and leave the lamb to marinate for at least 4 hours.

3. Skewer the lamb pieces and set them aside.

For peanut sauce

1. Toast the peanuts until golden brown. Leave to cool.

2. Once peanuts are cooled, roughly blend the peanuts to a chunky consistency. Set aside.

3. Blend shallots, dried red chilli, galangal, lemongrass and garlic into a paste.

4. Heat oil in a saucepan and fry the paste until it becomes fragrant.

5. Combine the tamarind pulp, coconut milk, sugar, salt and chunky peanut in the same saucepan. Cook over medium flame for 10 minutes and set aside until ready to serve.

To Serve:

1. Grill the lamb skewers over charcoal until cooked and evenly charred.

2. Serve hot with warm peanut sauce.