Malay-style mutton with peanut sauce
This Malay-inspired dish takes the elements of the chargrilled street favourite—mutton, spicy peanut sauce, ketupat and vegetables—and transforms them.
Ingredients
Mutton preparation
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Mutton, minced 500 g
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Coriander Seeds 10 g
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Tumeric 5 g
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Ginger 5 g
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Shallot 10 g
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Garlic 5 g
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Cumin Seeds 5 g
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Lemongrass 10 g
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Galangal Root 5 g
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Cinnamon 2 g
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Cayenne 5 g
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Sugar 10 g
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Light Soy Sauce 30 ml
Peanut sauce preparation
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Oil 80 ml
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Lemongrass 10 g
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Onion 50 g
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Garlic 10 g
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Shrimp Paste, dried 20 g
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Coriander Seeds 5 g
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Cumin Seeds 2 g
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Galangal Root 5 g
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Peanuts, skinned 120 g
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Hot Water 150 ml
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Chilli Powder 5 g
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Sugar 20 g
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Salt 10 g
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Tamarind, dried 20 g
Satay preparation
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Compressed Rice 200 g
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Achar 50 g
Preparation
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Mutton preparation
10 mins Marinate minced mutton with spices blend overnight -
Peanut sauce preparation
20 mins- Blend oil, lemongrass, onion, garlic, dried shrimp paste, coriander seed, cumin seeds, galangal root, skinned peanuts and cook simmer on pot
- Add Knorr Concentrated Tamarind Sauce and hot water, mix together to simmer medium heat, add chilli powder, sugar, salt, ginger flower, lime zest. Stir until thickened, about 8 -10mins
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Satay preparation
10 mins- Chargrill mutton (300 - 350degC) for 4mins to medium well
- Plate peanut sauce on plate, add mutton cakes and garnishes
