3K
MEAT |
AUSTRALIAN LAMB SATAY KAMBING WITH PEANUT SAUCE
Serves 6| Preparation time 15 mins | Cooking time 10 mins
INGREDIENTS |
- 1 kg Australian lamb fillet cut into cubes (2cm approx.)
- ¼ cup coconut milk full fat
- 2 tbsp. Kecap manis
- 1.5 tsp. turmeric powder
- 4 cloves garlic
- 1 tbsp. freshly grated ginger
- 1 tsp. cumin powder
- 1 tbsp. brown sugar
- 1 tsp. coriander seeds
- 1 tbsp. vegetable oil
- 1 tsp salt
- ½ tsp pepper
For the peanut sauce
- 3 tbsps. creamy peanut butter
- 1 tbsp. reduced sodium soy sauce
- 1 tbsp. freshly squeezed lime juice
- 2 tsp. brown sugar
- 2 tsp. chili garlic sauce, or more, to taste
- 1 tsp. freshly grated ginger
PREPARATION |
PEANUT SAUCE
- Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
- Whisk in 2-3 tablespoons warm water until desired consistency is reached; set aside.
AUSTRALIAN LAMB SATAY KAMBING
- Combine and blend all coconut milk, Kecap manis, turmeric, cloves garlic, ginger, cumin, brown sugar, coriander, salt and pepper to form a paste.
- In a large bowl, combine lamb cubes and add to the previous mixture, cover and marinate in the fridge for at least 2 hours to overnight.
- Thread the lamb cubes onto the skewers. Brush with vegetable oil before grilling.
- Prepare your BBQ and coals to about a medium heat. Place the cast iron skillet directly onto the coals.
- Heat 1 tbsp. vegetable oil in a cast iron grill pan. Place the skewers into the skillet and cook approx. 4-5 minutes each side flipping as needed. They are done once there is nice caramelization to the meat. Cook longer for well done. Serve with the peanut sauce aside.
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