Lamb satay for cheaper cuts

Press, 26 December 1979, Page 9

Lamb satay for cheaper cuts

Because New Zealanders are brought up with the smell of cooking sheepmeat, they seldom notice it. In my work. I often find it necessary to produce recipes where lamb cooks without this characteristic smell. Here is an example — this is a different, and delicious way to serve the cheaper lamb cuts on a barbecue, or under a grill.

For 4 servings: 500 g lamb shoulder meat 2 tablespoons soy sauce 2 tablespoons lemon Juice 1 tablespoon grated ginger root 1 tablespoon brown sugar 1 tablespoon oil j teaspoon salt 1 teaspoon turmeric 1 onion, grated 2 cloves garlic, crushed } cup crunchy peanut

butter | cup canned coconut milk Tabasco sauce Method: Cut the meat from shoulder chops (or a forequarter) into 2cm (J inch) cubes, thread these on bamboo or metal skewers and arrange them in a shallow dish. Mix the next nine ingredients in a blender or a mixing bowl, and pour this marinade over the lamb. Turn to coat meat, and leave to

stand for at least 30 minutes, but preferably for several hours (or overnight in the refrigerator). Cook the skewered meat close to the heat, under a grill or over a barbecue. While it cooks, heat the remaining marinade with the peanut butter and coconut milk to a sauce con sistency. Add more coconut milk or water if nec-

essary and add salt, sugar and tabasco sauce to balance flavours. Serve lamb on rice, with sauce poured over it, and a cucumber and onion salad alongside. Note: In Singapore only a few tiny pieces of lamb are threaded on to the tip of each skewer, and the sauce is well flavoured with chilli.

ALISON HOLST KITCHEN DIARY