55min 4 ppl
Mutton Satay
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 9 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 30g
Carbs 30g
Fats 25g
About this dish
Diced mutton shoulder marinated in turmeric, lemongrass and toasted spices, grilled over high heat and served with a thick roasted peanut sauce to balance its richness.
Allergy Info
Peanuts, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotspeeled, for the marinade4
- Garlic clovesfor the marinade3
- Lemongrass stalkstender core only, roughly chopped2
- Cucumbercut into chunks, to serve1
Meat & Poultry
- Lamb Shoulderboneless, cut into 2cm cubes600 g
Tins & Jars
- Coconut Milkfor the peanut sauce150 ml
- Tamarind Pastefor the peanut sauce1 tbsp
Dried Goods
- Palm sugar2 tbsp
- Roasted peanutsfor the peanut sauce100 g
Spices & Seasonings
- Turmeric powder1 tbsp
- Coriander Seedstoasted and ground1 tbsp
- Dried Red Chilliessoaked in hot water, for the peanut sauce3
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Blender
- Mixing bowl
- Bamboo skewers
- Griddle pan
- Meat thermometer
- Small saucepan
Method
1
Blend the shallots, garlic, lemongrass, turmeric and ground coriander with two tablespoons of water into a smooth paste.
Approx. 5 minutes
2
In a mixing bowl, combine the mutton cubes with the spice paste, palm sugar, fish sauce and one tablespoon of the vegetable oil, mixing well to coat every piece.
Approx. 10 minutes
3
Cover the bowl and refrigerate for at least four hours, or overnight, so the marinade penetrates the meat and tames its richness.
Approx. 2 minutes
4
Thread the marinated mutton onto bamboo skewers, four or five pieces per skewer.
Approx. 12 minutes
5
Blend the soaked dried chillies with the roasted peanuts, coconut milk and tamarind paste into a coarse, thick sauce.
Approx. 5 minutes
6
Simmer the peanut sauce in a small saucepan over low heat for five minutes, stirring often, until glossy and slightly thickened.
Approx. 5 minutes
7
Brush a griddle pan with the remaining vegetable oil and heat over high heat until shimmering.
Approx. 3 minutes
8
Grill the skewers for three to four minutes on each side, turning once, until well charred and the mutton reaches at least 63°C on a meat thermometer.
Approx. 8 minutes
9
Serve the skewers hot with the peanut sauce and cucumber chunks alongside.
Approx. 3 minutes
