Wednesday, December 9, 2009

Lamb Skewers with Satay Sauce

Something extra tasty and always a winner in our house was on the menu tonight. Skewers! Doesn't matter what meat is on the bamboo skewer but the fact that it's on a stick and nine times out of ten serve with satay sauce they are always devoured normally ending in an argument as to who is having the last one.

Tonight we had lamb skewers, marinated in a combination of prepared satay sauce and dry sherry, then barbequed. They taste brilliant by themselves but are accompanied sensationally by homemade satay sauce.

Lamb Skewers with Satay Sauce

Serves: 8

Points per serve (2 skewers): 2
Points per serve with sauce: 3

16 bamboo skewers
500 grams lean lamb strips
1 tablespoon prepared satay sauce
1 tablespoon dry sherry
1 tablespoon oil
1 brown onion, finely diced
3 teaspoons curry powder
2 tablespoons prepared satay sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 cup lite and creamy evaporated milk
1 tablespoon water
2 teaspoons cornflour

Soak bamboo skewers in water for at least 30 minutes (this will prevent them from burning).

In a glass bowl add lamb, satay sauce and dry sherry. Mix well to coat, cover and refrigerate for at least 30 minutes.

Meanwhile add oil to a small saucepan and over medium heat cook onions until transparent. Add curry powder and saute for 1 minute. Add satay sauce, soy sauce, sherry and sugar and cook for a further 2 minutes stirring constantly. Add the evaporated milk, bring to the boil, reduce heat and simmer uncovered for 2 minutes. Remove from heat until meat is cooked.

Heat the bbq flat plate or large frying pan. Spray with cooking spray and cook skewers for 2 - 3 minutes on each side or until cooked for your liking.

Reheat sauce and add combine cornflour and water. Stir constantly until thickened slightly. Serve with skewers.

(click here for a printable version of this recipe)

1 comment:

Chef E said...

ummm satays... I just made lamb for dinner last night, and we love it!