Preheat the barbecue to medium.
Coarsely grind the peanuts.
Add the chilli, pepper, nutmeg, cloves, ginger and sea salt. Mix well. Set aside equal quantities in two bowls.
Thread the lamb cubes on wood skewers.
Baste the meat with the beaten eggs and roll the skewers in one of the peanut mixes.
Cook on the barbecue, turning often until the desired doneness.
Serve the kebabs sprinkled with the other peanut mix.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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