Light Bites Recipes - Lamb Sate Recipe

Ingredients

• 1 kg/2 1/4lb leg of lamb, boned

• 3 garlic cloves, crushed

• 15-30ml/1-2 tbsp chili sambal or 5-10ml/1-2 tsp chili powder

• 90ml/6 tbsp dark soy sauce

• juice of 1 lemon

• salt and ground black pepper

• groundnut (peanut) or sunflower oil, for brushing

For the sauce:

• 6 garlic cloves, crushed

• 15ml/1 tbsp chili sambal or 2-3 fresh chilies, seeded and ground to a paste

• 90ml/6 tbsp dark soy sauce

• 25ml/1 1/2 tbsp lemon juice

• 30ml/2 tbsp boiling water

• For the sauce:

• thinly sliced onion

• cucumber wedges

Makes 25-30 skewers

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Method:

1. Cut the lamb into neat 1 cm/1/2in cubes. Remove any pieces of gristle, but do not trim off any of the fat because this keeps the meat moist during cooking and enhances the flavor.

2. Spread out the lamb cubes in a single layer in a shallow bowl. Put the garlic, chili sambal or chili powder, soy sauce and lemon juice in a mortar.

3. Add salt and pepper and grind to a paste. Alternatively, process the mixture using a food processor. Pour over the lamb and mix to coat.

4. Cover and leave in a cool place for at least 1 hour. Soak wooden or bamboo skewers in water to prevent them from scorching during cooking.

5. Prepare the sauce. Put the garlic into a bowl. Add the chili sambal or fresh chilies, soy sauce, lemon juice and boiling water. Stir well.

6. Preheat the grill (broiler). Thread the meat on to the skewers. and brush with oil and grill (broil), turning often.

7. Brush the sate with a little of the sauce and serve hot with the onion and cucumber wedges. Offer the sauce separately.