Lamb Satay Recipes

LAMB SATAY

Steps:

• For Satay Marinade: Put all ingredients for the paste in a mortar / grinding stone and grind until smooth.
• Transfer the paste into a bowl, add the kecap manis & oil.
• Add the lamb pieces. Stir to mix. Let stand or store in the refrigerator for 2 hours to allow the flavors to blend.
• For Satay: Put about 4 - 5 cubes of lamb on each bamboo skewer. Put aside.
• For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
• Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
• Adjust the taste, if necessary add salt or sugar to taste.
• Grill the satays on charcoal or under electric / gas grill /pan grill.
• Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
• Serve hot with peanut sauce or "sambal kecap", rice or compressed rice/lontong.
• Garnish with chopped bird chillies and shallots if you like it SPICY!!

WILD GINGER YOUNG MOUNTAIN LAMB SATAY

Steps:

• Lamb:.
• Mix garlic, shallots, soy sauce and black pepper in medium size bowl. Add lamb and coat with marinade.
• Cover and refrigerate for at least 2 hours. While lamb is marinating, soak wooden skewers in water.
• Put 4 pieces of marinated lamb on each skewer and grill, 2 minutes on each side, over charcoal or gas.
• Serve with peanut sauce, rice cakes and pickled cucumber slices.
• Peanut sauce:.
• Heat oil in wok or shallow pan and fry shallot and red onion until light brown. Add cumin, coriander and chili flakes and cook over medium heat until fragrant (about 30 seconds). Add candle nuts and cook for 1 minute. Add coconut milk, coconut cream and brown sugar and simmer for 5 minutes over medium heat, stirring occasionally. Remove from heat.
• Transfer cooked ingredients to blender or food processor. Add crushed peanuts and salt. Blend until smooth.
• Rice Cakes:.
• Cook rice in rice cooker or on stove top. Spread cooked rice onto square or oblong sheet pan with 1" high sides.
• Cover with wax paper or plastic wrap and use a rolling pin to compress rice. Cut into 1-1/2" squares.
• For the cucumber pickles:.
• Slice cucumbers 1/4 inch thick and combine with 1 tsp salt. Let sit for 1 hour. Rinse cucumbers with fresh water and drain well.
• Combine remaining salt, vinegar, sugar, and 5 tablespoons hot water. Stir to dissolve. Pour over cucumbers and toss with shallots and ginger.
• Serve after 1 hour.

INDONESIAN LAMB SATAY WITH SPICY PEANUT SAUCE

Steps:

• TO MAKE THE MARINADE: In a food processor or blender combine the marinade ingredients and process until smooth.Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2 inch slices. Place the slices in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning occasionally.TO MAKE THE SAUCE: In a medium sauté pan over medium high heat, warm the vegetable oil. Add the red curry paste, cumin and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk and 1/2 cup water. Mix well. Add the soy sauce, live juice, and sugar. Stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise on the skewers. Just before you grill the lamb, gently reheat the sauce whisk in a little coconut or water, if needed, to thin it. Grill the lamb over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.