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Satay Lamb

recipe from abbylidiastephanie.blogspot.com

Satay Marinade and Sauce
adapted from
Stephanie's Satay Marinade and Sauce, pg 610

2 teaspoons red curry paste
4 cloves of garlic, chopped
1 teaspoon ground turmeric
1/2 cup soy sauce
2 stalks lemongrass (tender part only)
2 tablespoons palm of brown sugar

Blend all ingredients in a food processor. Marinate meat for at least 1 hour, or overnight before threading the meat onto skewers.

Satay Sauce
1 tablespoon tamarind pulp
2 tablespoons boiling water
250g shelled raw peanuts, dry-roasted
peanut oil
3 cloves garlic, chopped
2 fresh red chillies, finely chopped
75g brown or palm sugar
1 cup coconut milk

Soak the tamarind pulp in boiling water for 30 minutes, then squeeze and press through a coarse strainer and reserve liquid. (I may have cheated here and substituted it for the prepared tamarind paste, it worked, so who cares?) Crush nuts in a food processor, then heat the wok with a little oil and fry the garlic until pale gold. Quickly add the peanuts, chilli and sugar. Stir in tamarind and coconut milk. Mix well and add salt if required. Cook the mixture, stirring, until the oil separates and floats to the top. Turn off the heat and allow to cool. Spoon the mixture into a jar and refrigerate until required.

To serve, grill marinated meat on all sides, then spoon over the satay sauce (I reheated it just prior to serving) and offer extra sauce at the table.