Sunday, September 24, 2006

Lamb Sate

1 lamb leg or shoulder (boneless and cut into cubes)
2 birds eye chilies
2 oz palm sugar (or brown)
soaked wooden skewers ( or steel )
1 tbsp coriander seeds
6 cloves garlic, peeled and crushed
1 pinch of nutmeg
1 pinch of cinnamon
2 tbsp chopped cilantro
3 cloves
4 oz/100 ml vegetable oil


  • grind down palm sugar in blender/cuisinart until liquid
  • combine remaining marinade ingredients in blender/cuisinart and blend
  • Toss well and let marinate for at least 24 hours (up to 3 days)
  • Tightly pack cubes of lamb on skewers.
  • Sear over high heat.
  • Finish off by grilling or roasting until rare or medium ( or any degree of doneness )
  • serve on oiled banana leaf squar
  • garnish with cilantro and chili pepper


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