Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        rump steak
   8                    shallots or 1 large -- up to 10
                        brown onion
   2      cloves        garlic
     1/2  inch          fresh ginger
   1      stalk         lemon grass or 1/2
   1      teaspoon      lemon peel
   1      tablespoon    coriander
   1      teaspoon      cumin
     1/2  teaspoon      fennel
   1      teaspoon      salt
   1      teaspoon      turmeric
   2      teaspoons     brown sugar
                        ***SAUCE***
   4                    dried red chiles -- soaked
   8                    shallots or 1 medium onion -- brown
   1                    garlic clove
   4                    macadamia nuts
   1      stalk         lemon grass or 1/2
   1      teaspoon      lemon peel
   2      tablespoons   oil
     1/2  cup           crunchy peanut butter
   1 1/2  cups          coconut milk
   1      teaspoon      brown sugar
   2      teaspoons     dried tamarind
                        salt to taste

Preparation:

Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes, squeeze and strain for juice. Add to other ingredients, mix well; stir in meat, marinade for at least 6 hours. If possible use Bamboo skewers soaked in cold water 1 hour. Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown. Baste frequently with oil, while cooking. Serve with sauce. Sauce: Blend chiles, shallots, garlic clove, Macadamias and lemon grass or lemon peel. Fry gently in the oil 5 minutes, stirring frequently, then add coconut milk and bring gently to boil. Add all other ingredients and simmer for 2 minutes. Serve at room temperature.