Malaysian Lamb Satay

Malaysian Lamb Satay

These small lamb kebabs are slightly sweet due to the coconut milk. Perfect with a salad and plenty of peanut sauce.


  • Lamb cubes  ·  3/4 pound 
  • Herbie's Cumin Seed - (ground)  ·  1 teaspoon 
  • Herbie's Turmeric, Madras (ground)  ·  1 teaspoon 
  • Herbie's Fennel Seed (ground)  ·  1 tablespoon 
  • Herbie's Jaggery  ·  1 tablespoon 
  • Coconut Milk  ·  4 tablespoons 
  • Williamson Wines Sicilian Salt  ·  1 teaspoon 
  • Herbie's Lemon Myrtle Leaves (ground)  ·  1 tablespoon 


Using a mortar and pestle or a coffee grinder grind the fennel, cumin, turmeric, lemon myrtle leaves, Jaggery and Sicilian salt until you have basically a powder.

In a bowl, combine all ingredients with the Coconut milk.

Marinate the meat and let stand one hour.

Skewer the cubes of meat and grill.

Serve with Satay Peanut Sauce