Japanese kambling lamb

Japanese kambling lamb
Warren Elwin

Bite 26/11/2012

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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.

Ingredients

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1 tbsp Tamarind paste
3 cloves Garlic
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
1 tsp Tumeric
750 g Lamb, cubed

Directions

  1. 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. 
  2. Whizz. Add 1 Tbsp brown sugar, 1 Tbsp peanut butter, 1 tsp ground coriander and 1 tsp turmeric. Whizz again until smooth.
  3. Mix through 500-750g of cubed lamb pieces. Marinate. Skewer and cook over a hot grill.

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