Chef Akmal Anuar's recipe for lamb satay with a sweet and spicy peanut sauce

Chef Akmal Anuar's recipe for lamb satay with a sweet and spicy peanut sauce

Satay is a street food made of marinated meat grilled on bamboo skewers

Last updated:
Cuisine:Singaporean
Cook time:40m
Prep time:4h
Servings:25

Ingredients

1 kg Lamb rump  (This cut is lean, tender and full of flavour. Slice it into small cubes.)

10 gms  ground coriander seeds

10 gms  ground cumin seeds

10 gms  ground fennel seeds

15 gms  lemon grass (finely chopped)

15 gms  salt

190 gms brown sugar

180 ml water

Peanut sauce

400 gms skinless peanuts

150 gms shallot

18 gms dried red chilli

40 gms galangal

75 gms lemon grass

40 gms garlic

225 gms tamarind pulp (store-bought)

200 ml coconut milk

250 gms fine sugar

15 gms salt

Method

1. Toast ground coriander, cumin and fennel seeds until fragrant and set aside.

2. In a large mixing bowl, combine all ingredients and leave the lamb to marinate for at least 4 hours.

3. Skewer the lamb pieces and set them aside.

For peanut sauce

1. Toast the peanuts until golden brown. Leave to cool.

2. Once peanuts are cooled, roughly blend the peanuts to a chunky consistency. Set aside.

3. Blend shallots, dried red chilli, galangal, lemongrass and garlic into a paste.

4. Heat oil in a saucepan and fry the paste until it becomes fragrant.

5. Combine the tamarind pulp, coconut milk, sugar, salt and chunky peanut in the same saucepan. Cook over medium flame for 10 minutes and set aside until ready to serve.

To Serve:

1. Grill the lamb skewers over charcoal until cooked and evenly charred.

2. Serve hot with warm peanut sauce.

Chef Akmal Anuar
Chef Akmal Anuar
Chef Akmal Anuar
He is chefpreneur and owner of White Rice Co consultancy, 11 Woodfire, a Michelin-starred restaurant in Dubai, Bib Gourmand awarded Goldfish restaurant in Dubai and Otoro in Abu Dhabi.

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