Lamb Satay with Peanut Sauce
Created by Akmal Anuar
Ingredients
- 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
- 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
Preparation
- Toast ground coriander, cumin & fennel seeds until fragrant.
- In a large mixing bowl, combine all ingredients and leave lamb to marinate for at least 4 hours.
- Skewer the lamb pieces and set aside.
- Toast the peanuts until golden brown. Leave to cool.
- Once peanuts are cooled, roughly blend the peanuts to a chunky consistency. Set aside.
- Blend shallots, dried red chili, galangal, lemongrass and garlic into a paste.
- In a saucepan, heat oil and fry the paste until fragrant.
- 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.
- Grill the lamb skewers over charcoal until cooked through and evenly charred.
- Serve hot with warm peanut sauce.