Method:
Trim any fat or silver sinew from 500g lamb fillets. Slice the meat across the grain into very thin strips (if you have time, leave the meat in the freezer for 30 minutes as this will make it easier to thinly slice). In a food processor, combine 1 roughly chopped onion, 2 crushed cloves garlic, 2cm lemon grass (white part only), 2 slices fresh galangal, 1 teaspoon chopped fresh ginger, 1 teaspoon ground cumin, ½ teaspoon ground fennel, 1 tablespoon ground coriander, 1 teaspoon turmeric, 1 tablespoon soft brown sugar and 1 tablespoon lemon juice and process until a smooth paste is formed. Transfer the paste to a shallow non-metallic dish and add the lamb, stirring to coat well. Cover and refrigerate overnight. Thread the meat onto skewers and cook under a preheated grill for 3-4 minutes on each side, or until cooked. Brush regularly with the remaining marinade while cooking.
Nutrition per satay:
Protein 15g
Fat 2g
Carbohydrate 3g
Dietary Fibre 0g
Cholesterol 40mg
380 kj (90 cal)
0 comments
Post a Comment