Satay Lamb/Chicken

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Ingredients


  • oil, for cooking 
  • 500g lamb fillet, thinly sliced (chicken breast, diced)
  • 1 onion, chopped 
  • 2 cloves garlic, crushed 
  • 2 teaspoons grated fresh ginger 
  • 1-2 red chillies, seeded and finely chopped 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • ½ cup crunchy peanut butter 
  • 1 tablespoon soy sauce 
  • 2 tablespoons lemon juice 
  • ½ cup coconut cream


Method


  1. Heat the wok until very hot, add 1 tablespoon oil and swirl it around to coat the side. Stir-fry the lamb in batches over high heat until it is well browned and cooked, adding more oil when necessary. Remove the lamb from the wok and set aside. 
  2. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion over medium heat for 2-3 minutes, or until soft and transparent. Stir in the garlic, ginger, chilli, cumin and coriander, and cook for 1 minute. 
  3. Stir in the peanut butter, soy sauce, lemon juice, coconut cream and ½ cup water. Slowly bring to the boil. Return to the wok and stir until heated through. Serve with rice, serves 4-6. 

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