Lamb Saté with Curry Spinach

For the sauce, remove the peel from the ginger and garlic. Boil soup with soy sauce. Squeeze and add garlic and ginger and stir in peanut butter. Season with salt and pepper and thicken with cornstarch. Cool. Stir yogurt into sauce just before serving.

For the pine, coarsely chop spinach, pistachios and hazelnuts. Squeeze the defrosted spinach very well and chop coarsely.

Heat oil in a large frying pan. Add curry and turmeric and sauté spinach in it. Deglaze with wine, clear soup and whipping cream. Squeeze garlic and add, cook uncovered for six minutes, thicken sauce with cornstarch. Season with salt and pepper.

In the meantime, cut the meat lengthwise into slices and pull onto skewers in a wave shape. Season with salt and pepper. Brush a grill pan with oil, get hot and grill the skewers in it for two minutes on each side.

Serve spinach and sate with the kebabs. Serve with a small amount of long grain rice.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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