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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

Chow