Lamb Satay With Chilli Peanut Sauce
|Lamb fillet||600 Gram|
|Garlic||2 Clove (10 gm), crushed|
|Ground black pepper||1⁄2 Teaspoon|
|Chopped lemon grass||6 Teaspoon|
|Soy sauce||2 Tablespoon|
|Ground turmeric||1⁄4 Teaspoon|
|For chili peanut sauce|
|Unsalted roasted peanuts||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, roughly chopped|
|Garlic||1 Clove (5 gm), roughly chopped|
|Sambal oelek||1 Tablespoon|
|Soft brown sugar||1 Tablespoon|
|Kecap manis/Soy sauce||1 Tablespoon (Sweet Soy Sauce)|
|Grated ginger||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Coconut cream||1 Cup (16 tbs)|
TRIM LAMB of excess fat and sinew.
1.Cut lamb into thin strips, thread onto skewers, bunching strips along three-quarters of the length.
Place satays in shallow non-metal dish.
Combine garlic, pepper, lemon grass, soy sauce, sugar and turmeric in a small bowl; mix well.
Brush marinade over skewered meat, set aside for 1 hour.
Prepare and heat barbecue.
2.To make Chilli Peanut Sauce: Process peanuts in food processor bowl 10 seconds or until coarsely ground.
Heat oil in small pan.
Add onion and garlic, cook over medium heat 3-4 minutes or until translucent.
Add sambal oelek, sugar, kecap manis, ginger and coriander.
Cook stirring 2 minutes.
Add coconut cream, turmeric and processed peanuts.
Reduce heat, cook 3 minutes or until thickened; season with salt and pepper.
Remove from heat.
3.Place mixture in food processor bowl.
Process 20 seconds or until almost smooth.
Spoon into individual serving dishes to cool.
Barbecue satays on hot lightly greased grill or flatplate 2-3 minutes each side or until browned.