• 500g boneless alpaca, cut into 4cm cubes
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 fresh red chillies, seeded and finely chopped
• 1 tbsp grated fresh ginger
• 1 tbsp ground coriander
• 1 tbsp tamarind paste or lime juice
• 3 tbsp coconut milk
• 1 tbsp soy sauce
• 1 tbsp dark brown sugar
• Salt
• Black Pepper

Peanut Satay Sauce: (optional)

• 2 tbsp smooth peanut butter
• 
3 tbsp sweet chilli sauce
• 
1 tbsp soy sauce
• 
1/2 tin coconut milk

1
Place onion, garlic, chillies, Ginger, coriander, tamarind or lime juice, coconut milk, soy sauce and sugar in food processor or blender;
Pulse to form a paste.
In a bowl, combine paste with lamb cubes, tossing to coat evenly.
Cover and refrigerate for 2 hours.
Thread alpaca on to skewers.
Grill over a BBQ, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes
Sprinkle with salt and pepper.
Serve hot with spicy peanut sauce, optional

2
For the peanut sauce:
Mix all the ingredients up in saucepan and heat.

Cooking instructions

Think ahead
Marinate lamb up to 1 day in advance. Cover and refrigerate.
Cook's note
Dark, shiny tamarind paste – sometimes referred to as concentrate – has a refreshing, sharp citrus flavour. It is usually found in Asian and Middle-Eastern stores. If you can’t find it, use tamarind pulp. For this recipe, dissolve 2 tbsp pulp in 4 tbsp boiling water, then cool and sieve before using. Alternatively, use lime juice.