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Emu With Peanut Sauce

6 tablespoons curry powder
1 tablespoon ground chilies
6 garlic cloves minced
6 onions, minced
2 tablespoons salt
1/2 cup lemon juice
1/4 cup honey
5 pounds emu, cut into thin strips

Bamboo skewers, soaked in water Mix curry, chilies, garlic, onion,
salt, lemon juice and honey in a large bowl. Add meat and toss to
coat. Set aside for a few minutes while you make the Peanut Sauce.

Thread meat strips on bamboo skewers, allowing bits of onion and
garlic to adhere to meat. Broil or grill, turning meat to brown on
all sides.

Makes 25 servings.


Peanut Sauce

In a small bowl, blend together, 2 cups each of chunky peanut butter
and canned coconut cream and 2 tablespoons lemon juice and 1/2 cup
soy sauce and a dash of hot red pepper sauce, and 1/2 teaspoon
salt.

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