Step 1

Marinate lamb with chilies, coriander powder, salt, sweet soy sauce, and 1 tablespoon of oil for at least 2 hours in the fridge. Overnight is best.

Step 2

Return the lamb to room temperature prior to cooking. Skewer the meat to bamboo skewers, about 3-4 meat cubes per skewer.

Step 3

Heat 2 tablespoon of oil in a frying pan (or a grill pan if you have one) on medium high heat. Pan fry/grill satay until slightly charred on each side, about 2-3 minutes per side.

Step 4

Arrange cooked satay neatly in a serving plate. Serve immediately with chili sauce and chopped tomatoes.