This sauce works also well with chicken and pork, but not beef. The sauce can be very strong and thus complements strong flavoured meats. Lots of peanut butter (peanut paste, super crunchy is best, but the crunchier the better) A generous dollop of garlic, one - two teaspoons of minced chilli (try three if you're quite, quite mad!) and equal quantities of tumeric, cumin, corriander and tumeric. Mix in a bowl adding water until a pancake batter consistancy is achieved.
Slice lots of onions and the meat thinly.
Heat wok add lots of onions and fry until soft, add meat cook until surfacebrowned.
Add sauce and bring to boil, serve on fried rice or salad (Don't fry the salad). Serve with Alacante or a fruity white.
