- Ingredients
- lamb sirloins
- 800 gram
- ginger (1.5cm)
- 1 Piece
- shallots
- 6
- garlic
- 4 clove
- salt
- 1 pinch
- turmeric
- 1 dash
- lemon juice
- 1 tablespoon
- sugar
- 1 dash
- peanuts
- 120 gram
- olive oil
- 3 tablespoon
- coconut milk
- 250 ml
- Full ingredient details
- Timing
- Preparation Time:
- 20 minutes
- Waiting time:
- 90 minutes
- Cooking Time:
- 10 minutes
- This recipe:
- Serves:
- 4
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- This recipe by:
- petra
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lamb with peanut sauce
Ingredients
| lamb sirloins | 800 gram | |
| ginger (1.5cm) | 1 Piece | (chopped) |
| shallots | 6 | |
| garlic | 4 clove | |
| salt | 1 pinch | |
| turmeric | 1 dash | |
| lemon juice | 1 tablespoon | |
| sugar | 1 dash | |
| peanuts | 120 gram | |
| olive oil | 3 tablespoon | |
| coconut milk | 250 ml |
Preparation
- For the marinade, finely chop the ginger, 4 of the shallots, and 1 garlic clove, then puree. Season to taste with salt, turmeric, lemon juice and sugar.
- Cut the lamb into long strips, cover in marinade, and leave to soak for 90 minutes. Meanwhile prepare skewers by soaking them in salted water. When the lamb is marinated, skewer it wavelike.
- For the peanut sauce, fry the peanuts at middle heat, then finely chop them (e.g. in a mortar). Finely chop the remaining shallots, the chili, and the garlic. Heat the oil in a pan and fry the mix for 3 minutes. Add the coconut milk and simmer for 5 minutes. Mix in the peanuts, stirring until viscid. Season to taste with sugar.
- In a pan, fry the meat for 1 minute on every side (at high heat).
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