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Old 02-03-2011, 05:53 PM
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Suzy
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Join Date: Jan 2010
Location: Brisbane, Australia.
Posts: 3,673
SATAY LAMB
(A traditional, spicy satay)


Oil, for cooking
500g lamb fillet, thinly sliced (you can use beef or chicken instead)
1 onion
2 cloves garlic, crushed (or 2 tspns bottled minced garlic)
2 teaspoons grated fresh ginger (or 2 tspns bottled minced ginger)
1-2 red chillies, seeded and finely chopped (or 1-2 tspns bottled minced chilli)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup crunchy peanut butter
1 tablespoon soy sauce
2 tablespoons lemon juice
1/2 cup coconut cream.

1. Heat the wok until very hot, add 1 tablespoon oil and swirl it around to coat the side. Stir-fry the lamb in batches over high heat until it is well browned and cooked, adding more oil when necessary. Remove the lamb from the wok and set aside.

(note: cooking in batches is better for quick browning, otherwise the meat retains a lot of water and boils.)

2. Reheat the wok, add 1 tablesppon of the oil and stir-fry the onion over medium heat for 2-3 minutes, or until soft and transparent. Stir in the garlic, ginger, chilli, cummin and coriander, and cook for 1 minute.

3. Stir in the peanut butter, soy sauce, lemon juice, coconut cream and 1/2 cup (125ml/4fl oz) water. slowly bring to the boil. Return the lamb to the wok and stir until heated through.

Serve with rice. Easy peasy! It's an excellent, knockout, satay recipe!

For Chicken Kebabs, you can use some of the sauce to marinade the kebabs before grilling/bbq'ing and the rest of the sauce to pour over the kebabs. Just don't double dip the raw chicken the sauce used for pouring over. Actually, I just realised, for a star party, you could have the sauce in a separate container and grill up the kebabs on those camping stoves. Again, serve with rice, and a salad on the side would be nice too.

Enjoy,
Suzy.


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