Malaysian Lamb Satays Recipe



Malaysian Lamb Satays Recipe

Trim any fat or silver sinew from 500g lamb fillets. Slice the meat across the grain into very thin strips. (This will be easier if the meat is chilled.) Combine 1 roughly chopped onion, 2 cloves garlic, 2cm lemon grass (base section), 2 thick slices galangal, 1 tsp chopped fresh ginger, 1 tsp ground cumin, 1/2 tsp ground fennel, 1 tbsp ground coriander, 1 tsp turmeric, 1 tbsp soft brown sugar and 1 tbsp lemon juice in a food processor and process until smooth.

Transfer to a shallow non-metal dish and add the lamb strips, stirring to coat well. Cover and refrigerate overnight. Thread the meat along bamboo skewers and cook under preheated grill for 3-4 minutes each side or until cooked. Brush with the remaining marinade while cooking. Serve with Malaysia Satay Sauce.


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