Satay Kambing-Style Lamb Skewers

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your basmati rice with 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Combine half your soy sauce (you'll use the rest later!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your marinade

Soak your skewers in cold water to prevent them from burning

Divide your lamb mince into 2 per person and press onto each skewer to form a long sausage shape – these are your lamb skewers

Add the lamb skewers to a baking tray (use tin foil to avoid mess!)

Press the lamb to flatten it slightly and drizzle over the marinade (reserve the bowl!)

Tip: Cooking for 3 or more? You may need to do this in 2 batches!

Put the tray in the oven and cook for 15 min, turning once, or until golden and cooked through (no pink meat!) – these are your Kambing-style lamb skewers

Boil half a kettle

Combine your peanut butter and a small splash of boiled water in the reserved bowl and mix until well combined

Add the remaining soy sauce with the juice of half your lime[s] (you'll use the rest later!), your red Thai curry paste, sriracha (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Season with a pinch of pepper and give everything a good mix up until well combined – this is your satay sauce

Wash your lettuce, then pat dry with kitchen paper and separate the leaves

Slice your tomato[es] into rounds

Chop the remaining lime into 1 wedge per person