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Lamb satay

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Lamb satay skewers.
Lamb satay skewers.Supplied

A recipe from the Good Food collection.

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Ingredients

  • 125ml (½ cup) soy sauce

  • 4 tbsp Chinese rice wine

  • 2 garlic cloves, crushed

  • 1 tsp grated fresh ginger

  • 1 tsp sesame oil

  • 600g lamb backstraps or loin fillets, cut into 3cm  chunks

  • 4 spring onions

Satay sauce

  • 2 tsp peanut oil

  • 4 red shallots, finely chopped

  • 2 garlic cloves, crushed

  • 2 tsp fresh ginger, grated

  • 2 small red chillies, deseeded and finely chopped

  • ½ tsp ground turmeric

  • 400ml tin coconut milk

  • 125g (½ cup) crunchy peanut butter

  • 2 tbsp grated palm sugar

  • 2 tbsp lime juice

  • 1½ tbsp fish sauce

  • 2 tsp soy sauce

  • 1 makrut (kaffir lime) leaf

  • 1 tbsp chopped coriander leaves

Method

  1. Step 1

    Combine the soy sauce, rice wine, garlic, ginger and oil in a large bowl. Add the lamb and mix well to coat all over. Cover and refrigerate for 4 hours. Nearer to cooking time, soak 16 bamboo skewers in cold water for 30 minutes to prevent scorching.

  2. Step 2

    To make the satay sauce, heat the oil in a saucepan, add the shallot, garlic, ginger and chilli and fry over medium heat for 5 minutes, stirring occasionally, until the shallots are soft and starting to turn golden. Add the turmeric and fry until fragrant. Add the coconut milk, peanut butter, sugar, lime juice, fish sauce, soy sauce and the whole makrut leaf. Bring to the boil, then reduce the heat and gently simmer for 7–10 minutes, stirring frequently, until the sauce is thick. Just before serving, remove the makrut and stir through the coriander.

  3. Step 3

    While the sauce is simmering, heat the grill (broiler) to high. Cut the spring onions into 16 pieces about 3cm long. Thread 1 spring onion strip and 2 meat chunks onto each skewer. Put the skewers on a lightly oiled grill tray and cook for 5 minutes, turning frequently. (If the ends of the skewers start burning, cover them with foil.) Serve at once with the satay sauce.

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