Gluten-Free Malaysian Satay with Smoked Lamb
A flavorful and aromatic dish featuring grilled smoked lamb skewers, served with a side of peanut sauce. This recipe is perfect for a gluten-free meal.
Ingredients
- ●1 pound, cut into 1-inch cubes Smoked lamb shoulder
- ●1/2 pound, cut into 1-inch pieces Kidney
- ●1 can, full-fat Coconut milk
- ●1/4 cup Peanut butter
- ●2 tablespoons Palm sugar
- ●2 tablespoons Fish sauce
- ●2 tablespoons Lime juice
- ●1 tablespoon Coriander
- ●1 tablespoon Ginger
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. In a blender or food processor, combine coconut milk, peanut butter, palm sugar, fish sauce, lime juice, coriander, ginger, salt, and black pepper. Blend until smooth.
- 3
3. Thread the smoked lamb and kidney cubes onto skewers, leaving a small space between each piece.
- 4
4. Brush the skewers with the peanut sauce and place them on a baking sheet lined with parchment paper.
- 5
5. Bake the skewers in the preheated oven for 15-20 minutes, or until the lamb is cooked to your desired level of doneness.
- 6
6. Meanwhile, heat a small saucepan over medium heat. Add the peanut sauce and stir constantly for 2-3 minutes, or until the sauce has thickened.
- 7
7. Serve the grilled skewers with the peanut sauce for dipping.
- 8
8. Garnish with fresh cilantro or scallions, if desired.