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Mutton preparation

Peanut sauce preparation

  • Oil 80 ml
  • Lemongrass 10 g
  • Onion 50 g
  • Garlic 10 g
  • Shrimp Paste, dried 20 g
  • Coriander Seeds 5 g
  • Cumin Seeds 2 g
  • Galangal Root 5 g
  • Peanuts, skinned 120 g
  • Hot Water 150 ml
  • Chilli Powder 5 g
  • Sugar 20 g
  • Salt 10 g
  • Tamarind, dried 20 g

Satay preparation

  • Compressed Rice 200 g
  • Achar 50 g
  1. Mutton preparation

    10 mins Marinate minced mutton with spices blend overnight
  2. Peanut sauce preparation

    20 mins
    1. Blend oil, lemongrass, onion, garlic, dried shrimp paste, coriander seed, cumin seeds, galangal root, skinned peanuts and cook simmer on pot
    2. 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
  3. Satay preparation

    10 mins
    1. Chargrill mutton (300 - 350degC) for 4mins to medium well
    2. Plate peanut sauce on plate, add mutton cakes and garnishes