Trim any fat or silver sinew from 500g lamb fillets. Slice the meat across the grain into very thin strips. (This will be easier if the meat is chilled.) Combine 1 roughly chopped onion, 2 cloves garlic, 2cm lemon grass (base section), 2 thick slices galangal, 1 tsp chopped fresh ginger, 1 tsp ground cumin, 1/2 tsp ground fennel, 1 tbsp ground coriander, 1 tsp turmeric, 1 tbsp soft brown sugar and 1 tbsp lemon juice in a food processor and process until smooth.

Transfer to a shallow non-metal dish and add the lamb strips, stirring to coat well. Cover and refrigerate overnight. Thread the meat along bamboo skewers and cook under preheated grill for 3-4 minutes each side or until cooked. Brush with the remaining marinade while cooking. Serve with Malaysia Satay Sauce.