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Lamb Satays |
| Lamb satay with spicy peanut sauce |
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Serves |
About 6 satays |
Cooking Time |
Approximately 14 minutes |
Temperature |
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224g (8oz) lean lamb rump or leg steaks, cut into small cubes
15ml (1tbsp) mild dry curry seasoning
Spicy Peanut Sauce:
45ml (3tbsp) peanut butter
90ml (6tbsp) orange juice
Pinch chilli powder |
Thread 3 pieces of cubed lamb onto long wooden skewers (pre-soaked in water to prevent burning). Place skewers onto a plate and sprinkle with seasoning Place under a preheated grill or barbecue and cook for 8-10 minutes.
To make Spicy Peanut Sauce: Into a bowl place peanut butter, orange juice and chilli powder. (The mixture is a little stiff to begin with until the peanut butter softens, add more orange juice for a more runny consistency.)
Serve with crunchy dipping vegetables, mini poppodoms or naan and lots of dipping sauce. |
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