Lamb Satay Recipe
1 onion, chopped
2 cloves garlic, chopped
2 small red chilies, seeded and chopped
2 tsp grated fresh ginger
1/4 cup crunchy peanut butter
140ml coconut cream
1.5 tbsp shaved palm sugar or soft brown
2.5-3 tbsp fish sauce
3 tsp lime juice
3 kaffir lime leaves, finely shredded
1 tsp ground coriander
2 tsp ground cumin
2.5 tbsp chopped fresh coriander leaves
850g lamb fillet, cut into 3 cm cubes
- Put all the ingredients except the
coriander leaves and the lamb in a food processor or blender and
blend until smooth.
- Transfer to a large bowl and stir
in the coriander, then season with salt and pepper.
- Toss the lamb in the marinade,
cover and refrigerate overnight.
- Soak 12 bamboo skewers in water
for at least 30 minutes.
- Drain the lamb, reserving the
marinade, and thread onto the skewers.
- Preheat a barbecue plate or
chargrill pan to medium and cook the skewers for 1-2 minutes each
side, or until golden brown, basting with the marinade while
- Serve with steamed rice.
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