Thursday, May 21, 2009

Lamb Satay with Peanut Dipping Sauce

1 lb lean boneless lamb, cut in 3/4" cubes
1 small onion, minced
1 tbl minced fresh ginger
2 tsp minced garlic
1/2 c. soy sauce
1 tbl lime juice
1 tsp Thai chili paste
2 tbl chopped fresh cilantro

Put all ingredients in a zip-loc plastic bag, seal the bag, and squish the bag to evenly distribute the marinade. Let stand at room temperature 1 hr.

While the lamb is marinating, soak 24 thin bamboo skewers, 3-4" long, in water.

Make the sauce (see below).

Preheat the broiler.

Remove the lamb from the bag, reserving the marinade. Thread 3 pieces of lamb onto each skewer, leaving a bit of space between each piece. Set the skewers on a broiling pan. Broil 4" from the heat source 3 minutes. Turn the skewers over, baste with the reserved marinade, and broil another 2-3 minutes or until browned and just cooked through. Serve with peanut dipping sauce.

2 tbl canola oil
1/2 small onion, finely chopped
1 clove garlic, minced
1 tsp curry powder
1/2 tsp Thai chili paste (or 1/4 tsp crushed red pepper flakes)
2 tbl coconut milk
2 tbl water
2 tbl creamy peanut butter
1-1/2 tbl lemon juice
1 tsp white wine vinegar
1 tbl Splenda brown sugar blend
pinch of ground cinnamon
1 bay leaf
2 tbl boiling water

Heat the oil in a nonstick skillet over low heat. Add the onion and garlic and cook, stirring, until wilted, about 4 minutes.

Add the curry powder and chili paste to the skillet, cook 2 min. Stir in the coconut milk and 2 tbl water, then the peanut butter, lemon juice, vinegar, Splenda, cinnamon and bay leaf. Mix well. Bring to a boil, then reduce the heat to low and simmer gently until the sauce thickens, about 4 minutes. Remove the bay leaf. Place the mixture in a food processor, cover, and process until smooth. With the processor running, add the boiling water through the feed tube.

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