Grilled Lamb Kebabs with Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the sauce
- 1 ½ cups unsalted Peanuts
- 2 Tbsps Peanut oil
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 pc fresh ginger (approx. 2 cm, finely chopped)
- 1 red chili pepper (deseeded and finely chopped or sliced)
- 1.333 cups Coconut milk
- 3 Tbsps Rice vinegar
- 2 Tbsps Palm sugar
- 4 Tbsps Peanut butter
- 2 Tbsps finely chopped mint
- Lime juice
- For the skewers
- 5 cups lamb (fillet or loin, cubed)
- 2 Tbsps runny honey
- 1 tsp Sambal oelek
- 1 Tbsp Lime juice
- 1 tsp sesame oil
- 4 Tbsps dark soy sauce
Preparation steps
1.
Lightly toast the peanuts in a frying pan without fat, then roughly chop. Heat the oil in the frying pan then fry the shallot, garlic and ginger. Add the chilli and pour in the coconut milk. Add the peanuts, vinegar, sugar and peanut butter, stir well and reduce over a moderate heat for around 5 minutes until thickened and creamy. Finally stir in the mint and season to taste with salt and a dash of lime juice.
2.
Thread the lamb onto skewers. Whisk together the honey, sambal oelek, lime juice, oil and soy sauce and brush over the meat. Fry on a hot barbecue, turning, until delicately pink. Arrange the skewers on plates with the peanut sauce. Serve on banana leaves if desired.
