Japanese kambling lamb
Have a satay party - small skewers of marinated meat make perfect finger-food.
Cut your meat into 2.5cm cubes. As party food, 2-3 pieces on the end of each skewer is the perfect amount. As a meal to serve 4-6, you can put more on each skewer and serve with rice and salad. This recipe will benefit from marinating the meat overnight, then skewering and cooking the next day. Use a hot grill and don’t turn them too often, so that you get nice caramelised grill marks on the meat.
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|1 tbsp||Tamarind paste|
|1||Spring onion, chopped|
|1 tbsp||Fresh ginger|
|1 handful||Mint leaves|
|¼ cup||Water, boiling|
|1 tbsp||Brown sugar|
|1 tbsp||Peanut butter|
|1 tsp||Ground coriander|
|750 g||Lamb, cubed|
- In the food processor combine 1 Tbsp tamarind paste with 3 garlic cloves, 1 chopped spring onion, 1 Tbsp fresh ginger, a handful of mint leaves and ¼cup boiling water.
- Whizz. Add 1 Tbsp brown sugar, 1 Tbsp peanut butter, 1 tsp ground coriander and 1 tsp turmeric. Whizz again until smooth.
- Mix through 500-750g of cubed lamb pieces. Marinate. Skewer and cook over a hot grill.