LAMB SATAY
Lamb satay is as delicious as goat satay. This recipe will show you how to make the best and easy satay like the real Indonesian Sate Kambing but using lamb.
Provided by Devy Dar
Time 2h40m
Number Of Ingredients 28
Steps:
- Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
- In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
- Heat the oil on a small frying pan, and fry the spice mixture and kaffir lime leaves until it's cooked and smell fragrant. Set aside to cool slightly.
- When the spice is cool, add it to the meat and mix it until all the meat pieces are covered with the spice mixture. Set aside to marinate for at least one hour.
- In the meantime, you can make the sauce. Put the peanuts, onion, garlic, chilli, salt and water in a blender. Blitz until you get a grainy smooth peanut mixture.
- Then cook the peanut mixture in a cooking pan until it's boiling and simmering. The sauce will look shiny with a little oil on the side.
- To make the pickle, put the cucumber cubes, chopped carrot, onion, and chillies in a mixing bowl. Drizzle over the lime juice and sprinkle the salt and sugar. Taste it and add the sugar or salt accordingly. The pickle should taste refreshingly tangy, spicy, salty and a little bit sweet. Yummy.
- When your meat is ready to grill, heat your griddle pan and drizzle a teaspoon of oil. Put the skewers of lamb on the pan and cook at moderate-high heat. Take care and keep turning the skewers every so often.
- Once the satay is cooked, arrange on a plate and top it with the sauce and sweet soy sauce. Enjoy your lamb satay with the pickle on the side.
Nutrition Facts : Calories 770 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 2077 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
INDONESIAN BBQ LAMB
This is a nice low-fat low-salt alternative to a traditional satay - cuts out the coconut cream and uses salt-free peanut butter, but stays tangy and tasty!
Provided by JennyMidget
Categories Lamb/Sheep
Time P1DT15m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, peanut butter, sherry, garlic and lemon juice, mix to a sauce.
- Lay chops in a bowl or dish. Cover with sauce, marinate in refrigerator for 24 hours, turning several times.
- BBQ or grill the lamb chops. Save the sauce, warm and serve over lamb.
- Serve with basmati or long-grain rice.
Nutrition Facts : Calories 409.9, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 57.2, Carbohydrate 16.1, Fiber 0.1, Sugar 13.4, Protein 15.7
INDIAN SPICED BARBECUED LAMB
Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 5h
Number Of Ingredients 8
Steps:
- Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
- If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
- To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).
Nutrition Facts : Calories 519 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.36 milligram of sodium
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