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Lamb satay with peanut sauce

Difficulty: ★★★

Ingredients

  • 600 gr. Boneless lamb leg.

For marinade:

  • 5 gr. Fresh galangal.
  • 3 gr. Lemon herb, (citronella).
  • 5 gr. Fresh turmeric.
  • ½ tbs. Coriander seeds.
  • 1/4 tbs. Grained cumin.
  • Salt, white pepper.
  • 2 tbs. Muscovado sugar.
  • 100 ml. Coconut cream.
  • 30 ml. Soya sauce.

Satay sauce:

  • 250 ml. Coconut milk.
  • 100 gr. Grind toasted peanuts or peanut butter.
  • 1 tbs. Red curry paste.
  • ½ Lemon juice.
  • Salt.
  • Sugar.

Category: Main course

Instructions

Chop the lamb meat into 3cm cubes and keep. For the marinade grind the fresh galangal together with lemon herb and turmeric with the help of a Magefesa Licualia Plus blender. Add the rest of ingredients and beat over low speed until well mixed. Coat the lamb meat with this marinade and let it rest for about 2 or 3 hours in the fridge. Pierce the meat through the bamboo skewers.
For the peanut sauce, heat the coconut milk in a Magefesa Royal Casserole, add the red curry paste, grinded peanuts or peanut butter, lemon juice, salt and sugar to taste. Let the sauce reduce until we get the desire texture. Heat a Magefesa Natura grill and crown the brochettes until uniformly sealed and browned. Serve the meat accompanied by the peanut sauce and boiled basmati rice.
Galanga lis rizhome, similar to ginger both in appearance as in the way we eat it, with orange tones, aromatic and spicy. It is very used in Asian Cuisine, (China, Malasia, Singapur, Indonesia, Tailandia, etc. ).The aroma of the seeds reminds you of cardamom. It will be easier to pierce the meat through the skewers if we leave the sticks to soak some minutes before.