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Coconut Lamb Satays

Ingredients

Serves 4

  • 500g boneless lamb, cut into 4cm cubes
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 fresh red chillies, seeded and finely chopped
  • 1 tbsp grated fresh ginger
  • 1 tbsp ground coriander
  • 1 tbsp tamarind paste or lime juice
  • 3 tbsp coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp dark brown sugar
  • Salt
  • Black pepper
  • 500ml peanut sauce (optional)

Cooking instructions

Place onion, garlic, chillies. Ginger, coriander, tamarind or lime juice, coconut milk, soy sauce and sugar in food processor or blender; pulse to form a paste. In a bowl, combine paste with lamb cubes, tossing to coat evenly. Cover and refrigerate for 2 hours. Thread lamb on to skewers. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with spicy peanut sauce, optional.

Grill over medium-hot coals, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

Think ahead

Marinate lamb up to 1 day in advance. Cover and refrigerate.

Cook's note

Dark, shiny tamarind paste – sometimes referred to as concentrate – has a refreshing, sharp citrus flavour. It is usually found in Asian and Middle-Eastern stores. If you can’t find it, use tamarind pulp. For this recipe, dissolve 2 tbsp pulp in 4 tbsp boiling water, then cool and sieve before using. Alternatively, use lime juice.