Lamb satay skewers with peanut dip and tomato jam

1
Cut the lamb pieces in to small cubes and set aside. Meanwhile, blitz all of the marinade ingredients in a food processor, adding a splash of water if needed. Pour over the lamb and leave to marinate for at least 30 minutes (overnight is better).
2
For the tomato jam, put all the ingredients in a saucepan set over a medium-high heat. Bring to the boil, reduce to a simmer then cook, stirring occasionally, for 30-40 minutes, or until you have a thick, jam-like consistency. Season with black pepper, transfer to a container then cool in the fridge. This will keep refrigerated for up to one week in a sealed container.
3
Thread the lamb on to skewers. Grill for 3 minutes per side or until the lamb is cooked to your liking and the outside is nicely charred.
4
For the peanut satay, whisk the ingredients in a bowl, loosening with cold water until you have a creamy consistency.
5
To serve, divide sticky rice among four bowls. Top with the lamb skewers and garnish with the cucumber slices, sesame seeds, crushed peanuts and fresh herbs. Drizzle each bowl with some of the peanut sauce and serve the rest on the side with the tomato jam.

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