| Servings | serves |
Ingredients
- 600 grams Lamb Backstrap
- 2 tablespoons Kecap Manis
- Lime cut into wedges, to serve
- Coriander to garnish
Satay Sauce
- 2/3 cup Crunchy Peanut Butter
- 1/2 cup Coconut Milk
- 1/3 cup Coriander finely chopped fresh
- 2 tablespoons Kecap Manis
- 1 Red Chilli deseeded, finely chopped
- 1 teaspoon Lime Zest finely grated
- 1 tablespoon Lime Juice
Ingredients
Satay Sauce
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Instructions
- Cut lamb, length ways, into 12 thin strips. Place in a large bowl with kecap manis. Toss to coat. Refrigerate, covered, for two hours, or overnight. Thread onto skewers. Cook skewers in a heated, oiled grill pan or barbecue hot plate, turning occasionally, until browned all over and cooked to your liking.
- To make satay sauce, combine peanut butter and coconut milk in a medium bowl. Stir in coriander, kecap manis, chilli, rind and juice.
- Serve skewers with satay sauce and lime wedges. Garnish. Garnish with fresh coriander.
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