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Mutton Preparation

Peanut Sauce Preparation

  • Oil 80 ml
  • Lemongrass 10 g
  • Onion 50 g
  • Garlic 10 g
  • Shrimp Paste, dried 20 g
  • Coriander Seeds 5 g
  • Cumin Seeds 2 g
  • Galangal Root 5 g
  • Peanuts, skinned 120 g
  • Hot Water 150 ml
  • Chilli Powder 5 g
  • Sugar 20 g
  • Salt 10 g
  • Tamarind, dried 20 g

Mutton Satay Preparation

  • Compressed Rice 200 g
  • Achar 50 g
  1. Mutton Preparation

    • Marinate minced mutton with spices blend overnight.
  2. Peanut Sauce Preparation

    • 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.
  3. Mutton Satay Preparation

    • Chargrill mutton (300 - 350degC) for 4mins to medium well.
    • Plate peanut sauce on plate, add mutton cakes and garnishes with compressed rice and achar.