Lamb Satay with Peanut Sauce

Created by Akmal Anuar

Lamb Satay with Peanut Sauce

Lamb Satay with Peanut Sauce Prep. Time:

Lamb Satay with Peanut Sauce Chef: Akmal Anuar

Lamb Satay with Peanut Sauce Category: Meat & Fish


Lamb Satay:
  • 1000g Lamb Rump, sliced into small cubes
  • 10g Ground Coriander Seeds
  • 10g Ground Cumin Seeds
  • 10g Ground Fennel Seeds
  • 15g Lemongrass, finely chopped
  • 15g Fine Salt
  • 190g Brown Sugar
  • 180ml Water
Peanut Sauce:
  • 400g Skinless Peanuts
  • 150g Shallot
  • 18g Dried Red Chili
  • 40g Galangal
  • 75g Lemongrass
  • 40g Garlic Clove
  • 225g Tamarind, dissolved in water
  • 200ml Coconut Milk
  • 250g Fine Sugar
  • 15g Fine Salt


Lamb Satay:
  1. Toast ground coriander, cumin & fennel seeds until fragrant.
  2. In a large mixing bowl, combine all ingredients and leave lamb to marinate for at least 4 hours.
  3. Skewer the lamb pieces and set aside.
Peanut Sauce:
  1. Toast the peanuts until golden brown. Leave to cool.
  2. Once peanuts are cooled, roughly blend the peanuts to a chunky consistency. Set aside.
  3. Blend shallots, dried red chili, galangal, lemongrass and garlic into a paste.
  4. In a saucepan, heat oil and fry the paste until fragrant.
  5. Combine the tamarind, coconut milk, sugar, salt & chunky peanut in the same saucepan. Cook over medium heat for 10 minutes and set aside until ready to serve.
To Serve:
  1. Grill the lamb skewers over charcoal until cooked through and evenly charred.
  2. Serve hot with warm peanut sauce.
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