Radio New Zealand - Te Reo Irirangi o Aotearoa

Lamb Satay

Chefs: Dame Alison Holst, Simon Holst as heard on Nine To Noon Monday 7 May 2012

Tags: lamb, satay, kebab

I hadn't tasted lamb satay until I visited Singapore. It was usually made with tiny cubes of lamb threaded on skewers, with each skewer holding about six cubes, then cooked over a bed of glowing embers.

When we make them at home, I make the cubes 15-20 mm, so there is much more meat on each skewer. You can please yourself which size cubes you prefer - the important thing to remember is not to overcook them.

Ingredients

For 4-5 servings:

• 500g of boned lamb shoulder meat, cut in small cubes
• 2 Tbsp soy sauce
• 2 Tbsp lemon juice
• 1/4 tsp salt
• 1 Tbsp grated root ginger
• 1 Tbsp brown sugar
• 1 Tbsp canola or soya oil
• 1/2 tsp turmeric
• 1 onion, grated
• 2 cloves garlic, crushed
• 1/4 cup crunchy peanut butter
• 1/2 cup coconut milk
• chilli sauce to taste

Method

Thread the cubes of lamb onto bamboo skewers that have been soaked in water. Place on a flat dish.

Mix the next 9 ingredients together in a bowl, then brush the mixture over the lamb kebabs and leave to stand for at least 30 minutes.

Drain the marinade into a small pot, and simmer it with the peanut butter and coconut milk until thickened to desired consistency.

Grill or barbecue the kebabs. The meat should remain pink in the middle.

Serve as finger food with the sauce as a dip, or serve on rice with the sauce poured over top. Wilted Cucumber Salad makes an ideal accompaniment.

John Hawkesby’s wine recommendation

Merlot
Squawking Magpie SQM Platinum 2005