Lemongrass Lamb Satay with Curried Peanut SauceOur friends at Poleng restaurant have provided us with a tasty Balinese Lamb dish recipe. It's not the one used in the play, but it's the playwright's favorite.
1 # ground lamb
2 stalks lemongrass, cut into 4 equal parts each
2/3 c spice paste
Combine ground lamb with spice paste and mix well. Cover and marinate for at least 4 hours or overnight if possible. Mold equal amounts of lamb mixture around lemongrass sticks and grill until cooked through.
Spice Paste
8 small shallots, minced
5 cloves garlic, minced
1 stalk lemongrass, bottom white part only finely minced
4 T ginger, freshly grated
4 red jalapeno chiles, seeded and chopped
8 green birds eye chiles
8 candlenuts (substitute macadamia nuts)
4 T palm sugar* (substitute brown sugar)
1 T black pepper, ground
1 T corriander seed, ground
1 star anise, ground
2 cloves, ground
2 green cardamom pods, ground
2 salam leaves, ground* (optional)
6 T +2 T canola oil
Combine all ingredients in a food processor and grind to paste. Heat 2 T of oil in a heavy saucepan. Add spice paste and cook over medium heat stirring constantly until paste turns into a golden brown color. Cool.
Spicy Peanut Curry Sauce
1 clove garlic, minced
1 small shallot, minced
1 red jalapeno pepper, seeded and chopped
1 T + 1 T canola oil
1/4 c coconut milk
2 T creamy peanut butter
2 T tamarind juice8
2 T kecap manis*
3/4 t fish sauce
3/4 t lime juice
1 T chili sauce (Srirracha brand)
1T Madras curry powder
Combine the first 3 ingredients in a food processor or grind to paste. Heat 1 T of oil in a heavy saucepan. Add paste and cook over medium heat stirring constantly until oil is absorbed. Combine the rest of ingredients and wisk over medium heat until smooth. Adjust consistency to your liking by adding coconut milk.
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