Instructions: (If using coconut cream, chop about 1/2 cup off the block and dissolve in 1/2 cup boiling water to make milk. If using coconut, steep coconut in boiling water for approx 30minutes.)

Mix together the pineapple juice, coconut milk, soy sauce, chili powder or cayenne pepper, Tabasco, garlic, and tomato paste or sauce. Soak the meat and onions for at least 4 hours. Drain the lamb and onions, reserving the marinade.

Thread the skewers with alternating pieces of lamb, onion, green capsicum, bay leaves and pineapple pieces. (This can all be done well in advance).

Grill over hot coals or under the grill/broiler til well cooked, brushing with the rest of the marinade during cooking.

For the sauce, add the peanut butter to the rest of the marinade and boil til fairly thick. Check for flavour, adding more Tabasco sauce if you like it fairly hot.

Serve lamb skewers on a bed of rice with a little of the sauce poured over the top. Serve the rest of the sauce in a sauce boat.

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