Spiced Mutton Satay With Peanut Sauce

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

500 grams topside lamb, deboned

3 cloves garlic, peeled, crushed and pounded

2.5-cm knob ginger, grated

1 stalk lemongrass, pounded with garlic paste

1 tablespoon olive oil

3 tablespoons coconut milk

2 red chillies, seeded and pounded

1 teaspoon coriander seeds , ground

1 tablespoon tamarind paste or lime juice

1 tablespoon light soy sauce

1 tablespoon palm sugar

2 teaspoons salt

1 teaspoon black pepper, freshly ground

3 cloves garlic, peeled

2 Spanish onions, medium, peeled and roughly chopped

8 candlenuts or macadamia nuts

2 stalks lemongrass (white part only), chopped

1 tablespoon cooking oil

1 and 1/2 tablespoon mixed malaysian curry powder

1 and 1/2 tablespoon tamarind purée

2 tablespoons sambal oelek, or to taste

150 grams unsalted, dry-roasted peanuts (groundnuts), roughly ground or 125 ml crunchy peanut butter

375 ml coconut milk

250 ml hot water

sugar and salt to taste

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