Dim Sum and Snacks Recipes - Malaysian Lamb Satays

Ingredients

• 500 g lamb fillets

• 1 roughly chopped onion

• 2 cloves garlic

• 2 cm lemon grass (base section)

• 2 thick slices galangal

• 1 teaspoon chopped fresh ginger

• 1 teaspoon ground cumin

• 1/2 teaspoon ground fennel

• 1 tablespoon ground coriander

• 1 teaspoon turmeric

• 1 tablespoon soft brown sugar

• 1 tablespoon lemon juice

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Method:

1. Trim any fat or silver sinew from 500 g lamb fillets. Slice the meat across the grain into very thin strips. (This will be easier if the meat is chilled.)

2. Combine 1 roughly chopped onion, 2 cloves garlic, 2 cm lemon grass (base section), 2 thick slices galangal, 1 teaspoon chopped fresh ginger, 1 teaspoon ground cumin, 1/2 teaspoon ground fennel, 1 tablespoon ground coriander, 1 teaspoon turmeric, 1 tablespoon soft brown sugar and 1 tablespoon lemon juice in a food processor and process until smooth. Transfer to a shallow non­metal dish and add the lamb strips, stirring to coat well.

3. Cover and refrigerate overnight. Thread the meat along bamboo skewers and cook under preheated grill for 3-4 minutes each side or until cooked. Brush with the remaining marinade while cooking. Serve with Satay Sauce.