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Lamb Satay With Chilli Peanut Sauce

Barbecue.Master's picture
Ingredients
  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
  Sugar 2 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Lamb

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