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.

Mutton preparation
10 mins Marinate minced mutton with spices blend overnight
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
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