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Mutton Preparation

  • Mutton, minced 500 g
  • Coriander 10 g
  • Tumeric 5 g
  • Ginger 5 g
  • Shallots 10 g
  • Garlic 5 g
  • Cumin 5 g
  • Lemongrass (stalk) 10 g
  • Galangal 5 g
  • Cinnamon 2 g
  • Cayenne 5 g
  • Salt 5 g
  • Sugar 10 g
  • Light Soy Sauce 30 ml

Peanut Sauce Preparation

Satay (Mutton) Grilling

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

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

    20 mins
    1. Blend oil, lemongrass, onion, garlic, dried shrimp paste, coriander seeds, cumin seeds, galangal root, skinned peanuts and cook simmer on pot (A)
    2. Add Dried Tamarind and hot water, squeeze to dissolve pulp, strain (B)
    3. Mix Ingredients B to A, and simmer on medium heat, while adding Chilli Powder, Sugar, Salt and Bango Sweet Soy Sauce, and stir until thickened (8-10mins)
  3. Satay (Mutton) Grilling

    10 mins
    1. Chargrill mutton (300-350degC) for 4mins to medium well
    2. Plate peanut sauce on plate, add mutton patties and garnishes.
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