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Ingredients

• 1 tablespoon [15 mL] hot paprika
• 1 tablespoon [15 mL] Madras curry powder
• 1 teaspoon [5 mL] salt
• 1 teaspoon [5 mL] back pepper
• 3 tablespoons [45 mL] sweet onion, grated
• 1 tablespoon [15 mL] ginger root, grated
• 3 garlic cloves, minced
• ½ cup [120 mL] fresh lemon juice
• ¼ cup [60 mL] light olive oil
• 2 pounds [900 g] lamb, cut into sixteen 2-ounce [55-g] cubes
• 2 tablespoons [30 mL] prepared mustard
• ⅓ cup [80 mL] peanut butter, warmed
• ½ teaspoon [3 mL] turmeric
• ¼ cup [60 mL] mushroom soy sauce
• ¼ cup [60 mL] Worcestershire sauce
• ¼ cup [60 mL] chicken stock, hot
• 1 teaspoon [5 mL] sugar
• Caribbean hot sauce to taste
• 8 tender long beans, parboiled to be pliable and refreshed in cold water
• 2 large red bell peppers, cut into sixteen 1½-inch [4-cm] squares
• 8 slices lean bacon, cut in half, precooked to render most of the fat but not crisp
• 1 sweet white onion, cut into 24 segments for skewering
• Sixteen 1½-inch [4-cm] cubes fresh pineapple
• 8 skewers, soaked if wooden

Description

Here Is Another Of Those Wonderful Food Names That The Caribbean Is So Famous For. Lambchi Are Lamb Kebabs, And Boonchi Are The Long Beans Or Asparagus Beans From The Orient. The Sauce Is A Caribbean Interpretation Of Indonesian Satay Sauces. The Skewers

Chow