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Sweet-And-Sour Lamb Satay With Coconut-Peanut Dipping Sauce

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Ingredients

1 pound lean boneless lamb, cut into 1/2-inch cubes

3 tablespoons regular soy sauce

2 tablespoons dark brown sugar

1 teaspoon tamarind concentrate

4 garlic cloves, crushed

2 tablespoons peanut oil

2 shallots, minced

1 tablespoon minced fresh ginger

1 teaspoon crushed hot pepper flakes

1/2 cup unsweetened coconut milk

2 tablespoons black soy sauce

1 tablespoon fresh lemon juice

2 teaspoons finely minced lemongrass

1/3 cup peanut butter

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