Minggu, 16 Mei 2010

Lamb Satay with Tamarind Barbecue Sauce

  1. 1 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
  2. 1 1/2 tablespoons ground coriander
  3. 1 1/2 teaspoons salt
  4. 2 1/4 teaspoons freshly ground pepper
  5. Vegetable oil
  6. 1 cup tamarind concentrate or 1 1/4 cups tamarind puree
  7. 1/3 cup light brown sugar
  8. 3 tablespoons sweet soy sauce (kecap manis) or 1 1/2 tablespoons soy sauce mixed with 1 1/2 tablespoons molasses
  9. 2 small garlic cloves, minced
  10. 6 large shallots, thinly sliced
  1. Soak six 10-inch bamboo skewers in warm water for 30 minutes. Meanwhile, in a medium shallow glass baking dish, sprinkle the lamb with 1 tablespoon of the coriander, the salt and 1 1/2 teaspoons of the pepper. Add 1 1/2 tablespoons of oil and toss to coat. Let marinate for 30 minutes.
  2. In a medium saucepan, combine the tamarind, sugar, sweet soy sauce, garlic and the remaining 1/2 tablespoon of coriander and 3/4 teaspoon of pepper. Bring to a boil, then simmer over moderate heat for 5 minutes. Let cool.
  3. In a deep skillet, heat 1 cup of oil until shimmering. Add the shallots and fry over moderate heat, stirring, until golden and crisp, 4 minutes. With a slotted spoon, transfer to paper towels.
  4. Light a grill. Lightly oil the grate. Thread the lamb onto the skewers. Set aside half of the barbecue sauce for serving. Grill the lamb over a medium-hot fire for 8 minutes, turning once and basting often with the tamarind sauce for medium-rare meat. Transfer the skewers to plates, sprinkle with the shallots and serve with the remaining sauce.
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Lamb Satay with Quick Satay Sauce Recipe

For the Lamb Satay:
1 3/4 lb. diced lean lamb
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon smooth peanut butter
1 teaspoon freshly chopped chilies
1 teaspoon minced garlic
For the Satay Sauce:
3 oz crunchy or smooth peanut butter
1/3 cup mild taco sauce
1/3 cup coconut cream
Lemon wedges, to serve

FOR THE SATAY: Marinate lamb in combined soy sauce, honey, peanut butter, chili and garlic for 1-12 hours.

Preheat fire in a grill to a high heat. (For wood or charcoal grills, heat to glowing coals. There must be no flames.)

Thread diced lamb on metal skewers, reserving marinade to use as a baste. Cook kabobs, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and done to your liking. Serve with quick satay sauce.

FOR THE SAUCE: Combine the peanut butter with the taco sauce and coconut cream in small pan and heat, stirring until smooth, Do not boil. Add a little water if sauce consistency is too thick. Serve hot with kabobs.

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Sabtu, 26 Desember 2009