14 June 2013

Lamb Satay

Satay are skewers of meat marinated in spices and grilled over charcoal but I would be grilling mine in the oven, the only difference is, its not going to have that char taste. You can make satay with chicken, pork, beef or lamb.


450g lamb
Bell peppers, cored and roughly chopped
1 tsp grated ginger
1 stalk lemon grass, finely chopped (optional)
3 cloves of garlic, finely chopped
1 tbsp medium curry paste
1 tsp ground turmeric
1 cup coconut milk powder or 4 tbsp coconut cream
2tbsp sesame oil
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp granulated sugar
1 tbsp water
oil for cooking


Turn on the grill to the highest 

Cut the lamb thinly, put in a medium bowl and set aside. In a small bowl, add all the ingredients and then mix all together.

Pour over the lamb, massage in and leave to marinate over night or maximun of 2 hours if you wish to cook same day.

Thread the meat and peppers on to the skewers. Brush with oil, put on a baking pan, in the oven and grill for 45mins - an hour on a reduced heat (medium grill heat). Turn them occasionally.

Serve with any vegetable of your choice or even with sauce.

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