Malaysian Lamb Satay
These small lamb kebabs are slightly sweet due to the coconut milk. Perfect with a salad and plenty of peanut sauce.
Ingredients
- 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
Instructions
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
Cumin Seed (ground) 45g
Often called 'the curry spice' ground cumin seeds are essential in curry making.
Fennel Seed (ground)
The anise taste of ground fennel gives a lift to cooking.
Jaggery
Jaggery is a colorful, tasty and a healthy sweetener. Produced by reducing sugar cane juice, the flavor is like soft brown sugar.
Lemon Myrtle Leaf (ground)
Add the sensational taste of the native rainforest Lemon Myrtle to your recipes. Intense pure lemon flavour, without the acid of citrus.
Turmeric, Madras (ground)
A mild flavored turmeric for coloring pickles and sauces.
