Ingredients
Lamb rack preparation
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Lamb Rack with Bones 300.0 g
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Coriander Seeds 5.0 g
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Tumeric 5.0 g
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Shallot 10.0 g
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Ginger 5.0 g
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Garlic 5.0 g
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Cumin Seeds 5.0 g
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Lemongrass 10.0 g
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Galangal Root 5.0 g
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Cinnamon 2.0 g
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Cayenne 5.0 g
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Sugar 10.0 g
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Light Soy Sauce 30.0 ml
Peanut sauce preparation
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Vegetable Oil for Stir-Frying 80.0 ml
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Onion 50.0 g
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Garlic 10.0 g
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Shrimp Paste, dried 20.0 g
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Cumin Seeds 2.0 g
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Peanuts, skinned 120.0 g
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Hot Water 150.0 ml
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Chilli Powder 5.0 g
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Sugar 20.0 g
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Salt 10.0 g
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Ginger Flower 5.0 g
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Lime Zest 5.0 g
Satay preparation
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Compressed Rice 200.0 g
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Achar 50.0 g
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Coriander Seeds 5.0 g
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Cumin Seeds 20.0 g
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Cumin Seeds 20.0 g
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Salt 5.0 g
Method
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Lamb rack preparation
10 mins Marinate lamb rack 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 lamb rack (250 - 300degC) for 5mins to medium
- Plate peanut sauce on plate, add lamb rack and garnish
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