Lamb Satay Recipe
Ingredients
1/2 of a small onion, finely chopped
2 cloves garlic, chopped
2 tablespoons Sweet Soy Sauce (see recipe, right)
1 tablespoon cooking oil
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon finely snipped dried tamarind pulp or tamarind paste
1/4 teaspoon salt
1 1/2 pounds boneless lean lamb, cut into 1 inch pieces
Coconut Milk (see recipe, right) or milk
1 recipe Peanut Sauce
Red Pepper Flower (optional)
Hot cooked rice (optional)
Directions
Using a mortar and pestle, crush together the onion, garlic, Sweet Soy Sauce, oil, sugar, cumin, tamarind, and salt.
(Or, combine the ingredients in a blender container.
Cover and blend till smooth.) Place meat pieces in a large bowl; add the soy mixture and stir to coat.
Cover and marinate for 2 hours at room temperature or for 4 to 6 hours in the refrigerator.
Thread lamb onto 6 long skewers or 12 short skewers.
Grill kabobs over hot coals for 12 to 15 minutes, turning once and brushing occasionally with the Coconut Milk.
While grilling, place Peanut Sauce in a small saucepan atop grill to heat through.
Garnish kabobs with Red Pepper Flower, if desired.
Pass the warm sauce to serve with the kabobs and rice.
(Or, combine the ingredients in a blender container.
Cover and blend till smooth.) Place meat pieces in a large bowl; add the soy mixture and stir to coat.
Cover and marinate for 2 hours at room temperature or for 4 to 6 hours in the refrigerator.
Thread lamb onto 6 long skewers or 12 short skewers.
Grill kabobs over hot coals for 12 to 15 minutes, turning once and brushing occasionally with the Coconut Milk.
While grilling, place Peanut Sauce in a small saucepan atop grill to heat through.
Garnish kabobs with Red Pepper Flower, if desired.
Pass the warm sauce to serve with the kabobs and rice.
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