- cubed lamb
- around 2-3 tablespoons soy sauce
- 1 teaspoon red pepper
- 1 teaspoon dried cumin
- 1 teaspoon dried coriander
- 1 teaspoon turmeric
- 3 cloves garlic, crushed
- 1/2 teaspoon ginger
- 1 inch galangal
- 1 medium onion cut in quarters lengthwise then each quarter cut crosswise – separate the layers
add a little water to the mixture to barely cover the meat and mix everything well
- 3 large fresh chili peppers, coarsely chopped
- 3 shallots, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 2 slices fresh (or dried and soaked) galanga, coarsely chopped
- 1 tablespoon chopped fresh lemon grass
- 1 tablespoon coriander seeds
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup coconut milk (unsweetened)
- 1 1/2 teaspoon raw sugar
- 3 teaspoon tamarind water or
- 1/2 tablespoon tamarind concentrate from an Indian store +
- 3 teaspoon water
- 1 1/2 cup coarsely chopped or crushed peanuts
- Barbecue or grill the meat. Meanwhile take around half a cup of smooth or crunchy peanut butter, put it in a saucepan, and gradually mix in the marinade (strained, if you wish). Place over a gently heat and stir while it heats through.
- We have this dish with either plain rice or nasi goreng (fried rice). We like to have side dishes of sliced gherkins, tomato quarters, and bananas sliced and sprinkled with lemon juice.
- Place all A MIXTURE ingredients in a dry frying pan and cook over low heat, stirring constantly, just until they begin to change color. Remove from heat.
- In a blender, food processor, or a mortar, make the A and B MIXTURES into a smooth paste.
- Place 1/2 cup of the coconut milk in a frying pan and heat it over medium heat.
- Add the paste and stir until the aroma is released — about 1 minute.
- Add the remaining 1 1/2 cup coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes.
- Add the sugar, tamarind, water, and fish soy. Simmer for 4 more minutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat.
- Add the peanuts to sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander leaves before serving with the satay (bbq). Serve at room temperature.
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