Yummy & Tasty BBQ Malaysian Lamb Satay

 

Yummy & Tasty BBQ Malaysian Lamb Satay

This recipe delivers tender, marinated lamb skewers grilled to smoky perfection, accompanied by the quintessential rich and nutty peanut sauce. The flavours are a delightful dance of sweet, savoury, spicy, and aromatic notes that are distinctly Malaysian.

Yields: Approximately 10-12 skewers

Prep time: 45 minutes (plus at least 2 hours marinating time, preferably overnight)

Cook time: 8-12 minutes

Ingredients:

For the Lamb Satay:

• 1.5 lbs lamb leg or shoulder, trimmed of excess fat and cut into 1-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon lime juice
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Pinch of chilli flakes (adjust to your spice preference)
• 2 tablespoons vegetable oil
• Bamboo skewers (soaked in water for at least 30 minutes)

For the Peanut Sauce (Satay Sauce):

• 1 cup roasted peanuts (unsalted or lightly salted), finely ground
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 cup coconut milk (full-fat preferred)
• 1 tablespoon soy sauce
• 1 tablespoon tamarind paste (or 1 tablespoon lime juice + 1/2 teaspoon brown sugar)
• 1 tablespoon palm sugar or brown sugar (adjust to taste)
• 1/2 teaspoon ground chilli powder (adjust to taste)
• Pinch of salt to taste
• Water, if needed, to adjust consistency

For Serving (Optional):

• Cubes of raw onion
• Cubes of cucumber
• Ketupat (compressed rice cakes) or steamed rice

Instructions:

1. Prepare the Lamb Marinade:

In a medium bowl, whisk together the soy sauce, honey or brown sugar, lime juice, grated ginger, minced garlic, ground turmeric, ground cumin, ground coriander, chilli flakes, and vegetable oil.

2. Marinate the Lamb:

Add the cubed lamb to the marinade. Ensure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the2 flavours to fully penetrate the meat.

3. Prepare the Peanut Sauce:

Heat the vegetable oil in a small saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another3 minute until fragrant.

Stir in the ground peanuts and chilli powder. Cook for 1-2 minutes, stirring constantly, until fragrant.

Pour in the coconut milk, soy sauce, tamarind paste (or lime juice and brown sugar), and palm sugar or brown sugar. Bring the sauce to a gentle simmer, stirring constantly until the sugar is dissolved and the sauce has thickened slightly.

Taste the sauce and adjust the seasoning with salt, chilli powder, or sugar as needed to achieve a balance of sweet, savoury, spicy, and tangy flavours. If the sauce is too thick, add a little water to reach your desired consistency. Keep the sauce warm over low heat.

4. Assemble the Lamb Satay:

Thread the marinated lamb cubes onto the soaked bamboo skewers, leaving a small space between each piece for even cooking. Aim for about 3-4 pieces of lamb per skewer.

5. Preheat the Grill:

Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Lightly oil the grill grates to prevent sticking.

6. Grill the Lamb Satay:

Place the lamb skewers on the preheated grill. Cook for 3-4 minutes per side, or until the lamb is nicely browned and cooked through. The internal temperature should reach at least 145°F (63°C) for medium-rare, or adjust to your desired doneness. Keep a close eye on them as the honey/sugar in the marinade can cause them to burn easily.

7. Serve:

Remove the grilled lamb satay from the grill and serve immediately with the warm peanut sauce. Offer optional accompaniments like cubes of raw onion, cucumber, and ketupat or steamed rice on the side.

Tips for Success:

• Soaking Skewers is Crucial: Don't forget to soak your bamboo skewers to prevent them from burning on the grill.
• Marinating Time Matters: The longer you marinate the lamb, the more flavourful and tender it will be. Overnight marinating is highly recommended.
• Grind Peanuts Finely: For a smooth peanut sauce, ensure your roasted peanuts are ground very finely. You can use a food processor or a sturdy blender.
• Adjust Spice Levels: Feel free to adjust the amount of chilli flakes in the marinade and chilli powder in the peanut sauce to your preferred level of spiciness.
• Don't Overcook: Lamb is best served slightly pink and tender. Overcooking will make it tough.
• Keep Sauce Warm: The peanut sauce is best served warm. You can keep it warm in a saucepan over low heat or in a slow cooker.
• Consistent Heat: Maintain a consistent medium-high heat on your grill for even cooking and nice char marks.

A Short Telling on Its Flavour:

Malaysian Lamb Satay is a symphony of tastes that will tantalise your taste buds. The lamb, tenderised and infused with aromatic spices like ginger, garlic, turmeric, cumin, and coriander, boasts a savoury and slightly sweet profile with a gentle warmth from the chilli. Grilling imparts a wonderful smoky char that enhances the overall flavour. The star of the show, however, is the rich and creamy peanut sauce. Its nutty sweetness, balanced by the savoury notes of soy sauce and the subtle tang of tamarind (or lime), with a hint of chilli spice, creates an irresistible dipping experience that perfectly complements the grilled lamb. Each bite is an explosion of textures and a harmonious blend of Malaysian culinary delights.