Instructions: Trim the meat of any excess fat and slice into thin strips.

Mix the coriander curry powder and coconut milk together stir in the meat cover and allow to stand for 4 hours or overnight.

To make the sauce combine the sauce ingredients in a small saucepan.

Stand it on the simmering plate and bring to the boil stirring.

When simmering transfer the pan to the floor of the roasting oven and allow it to simmer for 15 minutes.

Remove and pass through a food processor or liquidiser.

The sauce should be thick.

Pour into a dish and allow to cool.

Thread the meat onto cocktail sticks about 30 to 40 and put them on the rack in the roasting tin.

Cover the stick ends with a sheet of foil. Slide the tin onto the second set of runners from the top of the roasting oven and cook for 5 minutes.

Turn over the sticks and cook for a further S minutes until cooked.

Serve warm or cold.

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