My Recipes Recipes 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 Chef Akmal Anuar, Special to Gulf News Published: July 04, 2023 18:33 Prep 4 h Cook 40m Serves 25 Add to my recipes Remove from my recipes Print Email Share 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 Email this grocery list Ingredient Substitution Guide 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 sauce1. 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 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. Tell us about your favourite dishes or recipes at food@gulfnews.com