Lamb Sate

Lamb Cubes with Peanut Sauce (Satay)

Ingredients

Directions

2 pounds boneless leg of lamb, cut in 1-inch cubes bamboo skewers Fried sliced shallots (for garnish) ½ cup sweet soy sauce 2 tablespoons soy sauce ½ teaspoon ground white pepper ½ teaspoon ground cumin salt to taste 3 cloves garlic, peeled 1-inch piece fresh ginger, peeled and grated

Place lamb in shallow baking dish. Combine the sweet soy sauce, soy sauce, pepper, cumin, salt, garlic, and ginger in a food processor or blender. Pour the mixture over the lamb. Cover the dish with foil or plastic wrap and set aside for 1 hour. Thread 4 pieces of lamb onto a bamboo skewer. Repeat until all meat is skewered. Grill the lamb directly over medium-hot coals for 7 to 10 minutes, turning once to brown the meat evenly. Remove from the fire and serve immediately with the dipping sauce and fried shallots.

Dipping Sauce

Ingredients	Directions
6 cloves garlic, peeled and mashed 1 green chili, thinly sliced, with seeds removed ¾ cup roasted peanuts ¼ cup boiling water juice of ½ lemon sweet soy sauce to thin	Combine garlic, chili, peanuts, water, and lemon juice in a food processor or blender and purée. Thin with a bit of sweet soy sauce if necessary. Pour into a small serving dish.

Fried Shallots

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