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Ingredients
Lamb Skewers with Peanut Sauce
- For the sauce
- 1 shallot
- 1 garlic clove
- 1 pc fresh ginger (about 2 cm)
- 150 grams unsalted Peanuts
- 2 Tbsps Peanut oil
- 1 Red chili pepper
- 300 milliliters Coconut milk
- 2 Tbsps Palm sugar
- 3 Tbsps Rice vinegar
- 4 Tbsps Peanut butter
- 2 Tbsps finely chopped mint
- salt
- Lime juice
- For the skewers
- 800 grams lamb (Fillet or loin)
- 2 Tbsps honey
- 1 tsp Sambal oelek
- 1 Tbsp Lime juice
- 1 tsp sesame oil
- 4 Tbsps dark soy sauce
For the sauce: peel shallot, garlic and ginger and chop finely. Toast nuts in a dry pan, remove from the pan and chop coarsely. Heat oil in a pan and saute shallot, garlic and ginger for a few minutes. Rinse chile pepper, halve and remove seeds and ribs, cut into thin strips. Add to the pan and deglaze pan with coconut milk. Add peanuts, vinegar, sugar and peanut butter, whisk well and simmer for about 5 minutes or until sauce thickens. Add mint and season with salt and a squeeze of lime juice.
For the skewers: rinse lamb, pat dry and cut into 3 cm (approximately 1 inch) pieces and thread on skewers. Mix honey with sambal oelek, lime juice, oil and soy sauce and drizzle meat with the sauce. Grill on a hot grill, turning. Arrange on plates and drizzle with sauce. Serve on banana leaves, if desired.