Ø 700 gms lean bonless lamb
Ø 1 tomato skin, rolled up to make a rose to garnish
For the marinade
Ø 4 tblsp soya sauce
Ø 1 clove garlic, crushed
Ø Black pepper
For the sauce:
Ø 2 tblsp peanut or groundnut oil
Ø 1 small onion, finely chopped
Ø 200 gms crunch peanut butter
Ø 1 tblsp lemon juice
Ø ½ tsp chilli pwd
Ø 1 small chilli, finely chopped
Ø Sweet paprika, for dusting
To serve:
Diced, peeled cucumber and onion rings. Trim any fat sinew from the lamb, then cut into ½ inch long slice.
For preparing marinade:
Put 3 tblsp soya sauce in a shallow dish; add garlic and black pepper to taste. Stir in the lamb, cover and leave to marinate for 4 hours, turning occasionally.
Meanwhile, make the sauce also:
Heat the oil in a saucepan. Add the onion and fry until softened. Then stir in the peanut butter, lemon juice, chilli powder, chilli, remaining soya sauce until blended and thick enough to lightly coat the back of the spoon. Pour into a serving dish, dust with paprika and leave it to cool.
Now drain the meat, reserving the marinade, and thread on to 12 wooden skewers. Place on the grill rack and cook under a moderate grill for 15 minutes turning occasionally, until the meat is done to taste. Brush regularly with the marinade to prevent the meat drying out.
Serve the sate at once, garnished with the tomato rose accompanied with diced cucumber topped with onion rings and peanut sauce. Serves six.
