2/3 cup finely chopped j?cama, patted dry
3 Tbsp. chopped cilantro (leaves and stems)
2 stalks lemongrass (white part only), finely chopped
2 Tbsp. chopped shallots
2 Tbsp. fish sauce
2 eggs, beaten
1 Tbsp. granulated sugar
2 tsp. finely chopped garlic cloves
1 tsp. prepared Thai red curry paste
1 tsp. finely chopped Kaffir lime leaves or lime zest
1/2 tsp. ground turmeric
1/2 tsp. salt
2/3 pound ground American lamb
5 Tbsp. chopped roasted peanuts, divided
5 canned sugarcane sticks, quartered (each about 1/3" wide and 5" long) or 20 thick skewers soaked in water for 30 minutes
1 cup prepared Thai sweet chili sauce
In medium bowl, blend first 12 ingredients. Mix in lamb and 3 tablespoons peanuts. Cover and refrigerate 30 minutes. To prepare each skewer, form 3 tablespoons lamb mixture into 1-inch-thick roll. Place upper half of stick or skewer lengthwise in center of lamb roll and press skewer into lamb, forming meat around skewer (moisten hands for easy preparation). Spray prepared sticks or skewers each with nonstick cooking spray. Cook on barbecue grill or in large skillet, turning every 2 minutes (about6 minutes total) until lamb is no longer pink inside. Serve with Thai sweet chili sauce sprinkled with 2 tablespoon peanuts.
Makes 20 appetizer servings.
Nutrition per serving: 65 calories, 5g protein, 2g carbohydrates, 4g total fat (59% of fat from calories), 15mg cholesterol, 0.4g fiber, 95mg sodium, 1.12mg niacin, 0.04mg vitamin B-6, 0.40mcg vitamin B-12, 0.44mg iron, 1mg zinc.