- Serves 4
Lamb Sate Kambing with Cucumber, Onion & Coriander
For the sauce
- Heat half the peanut oil and fry garlic and shrimp paste until caramelised and fragrant, approximately 1 minute.
- Add peanuts and sugar until they start to colour, approximately 2 minutes.
- Stir in sambal oelek, 25g kecap manis, water and coconut milk and cook gently for 10-15 minutes whilst stirring. Remove from heat and place in serving container.
For the lamb and salad
- Whilst satay sauce is cooking, combine other half of the peanut oil, turmeric and 100g kecap manis and brush thoroughly over lamb chops.
- Cook the lamb over a high heat on a grill pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised (some char is good) up to 5 minutes per side.
- Whilst the sauce and meat are cooking, place onion, cucumber, bean sprouts and coriander in a bowl and toss through lime juice. Top with fried onions to serve.
- Serve lamb on a platter with peanuts, spring onions, lime with a generous portion of the peanut sauce and side salad.
- Save any leftover peanut sauce in an airtight container in the fridge to use whenever you need a nutty kick.
- Forequarter chops are great as they absorb marinades really quickly, but you can also leave to marinate overnight for extra flavour.
- To stop the forequarter chops curling up when they hit the hot pan, make a snip with scissors on part of the outside layer.