INDONESIAN LAMB SATAY WITH SPICY PEANUT SAUCE
Number Of Ingredients 19
Steps:
- TO MAKE THE MARINADE: In a food processor or blender combine the marinade ingredients and process until smooth.Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2 inch slices. Place the slices in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning occasionally.TO MAKE THE SAUCE: In a medium sauté pan over medium high heat, warm the vegetable oil. Add the red curry paste, cumin and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk and 1/2 cup water. Mix well. Add the soy sauce, live juice, and sugar. Stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise on the skewers. Just before you grill the lamb, gently reheat the sauce whisk in a little coconut or water, if needed, to thin it. Grill the lamb over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
SAUS KACANG (INDONESIAN PEANUT SAUCE)
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Provided by Patricia Tanumihardja
Categories Peanut Sauce Vegetarian Vegan Wheat/Gluten-Free Soy Free Dip Condiment/Spread
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
- Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
- When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
- Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
- Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
- Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
- Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.
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- 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.
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- Cut the lamb (whichever cut you choose) into slices about ¼-inch thick, and 1 x 2 inches big. If using loin chops, cut them lamb from the bone, then slice it. Save the bones to make lamb stock!
- In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, and salt and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.
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