Lamb satay

Lamb satay

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 tablespoon tamarind pulp, soaked in 60 ml water for 10 minutes
500g boneless lamb, cut into 2 cm cubes
1 onion, grated
2 garlic cloves, crushed
1/2 teaspoon dried shrimp paste
1 tablespoon dark soy sauce
2 tablespoons coconut, shredded, dried or freshly grated
Malaysian satay sauce, to serve

Method

  1. Strain tamarind over a bowl, squeezing out and reserving as much water as possible. Discard the tamarind.
  2. Place lamb cubes in a bowl and pour over remaining ingredients, including tamarind water. If using shredded coconut, moisten with 1 tablespoon hot water.
  3. Mix marinade well into meat, then cover and leave at room temperature for 2 hours, or overnight in the refrigerator. Drain lamb cubes. Thread onto bamboo skewers (previously soaked in water for 2 hours to prevent burning).
  4. Grill under a preheated grill for about 10 minutes, turning frequently and taking care that coconut does not burn. Serve with steamed rice and Malaysian satay sauce.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again