This is a side sauce w/ make and it is really good. It is based on the sauce we had at Trader Vic's and is an Indonesian Peanut Sauce.
Take fresh, creamy, preferable organic peanut butter-about 3-4 Tbs. Add 1-2 Tbs Current Jelly, 1/2-1 Tsp Curry Power, 1/2-1 Tsp Cayanne, a pinch of salt and fresh pepper. Mix and let sit for a few hours. Serve as a side w/ Rack of Lamb, it really gives a nice twist.

When I was in San Carlos Mexico and went to a restaraunt named Bronco, I had their rack of lamb that they served with an outstanding home made mint jelly that had a hint of jalapeno to it. The afterglow was superb and it complimented the lamb like no other I have had since!

Here's a link to a recipe for Mint Habanero Jelly that sounds similar to what you are describing.

This message has been edited. Last edited by: Rusty Barton,

I do the Indonesian style peanut sauce for lamb as well. Couldn't get enough satay kambing when I lived there. I add some sriracha sauce as well as coconut milk to mine. I would say most any variation of this is delish though. And remember when you are there they use coconut shells for fuel.