Malay-style Mutton with Peanut Sauce
This Malay-inspired dish takes the elements of the chargrilled street favourite—mutton, spicy peanut sauce, ketupat and vegetables—and transforms them.
Main courses
Ingredients
Mutton Preparation
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Mutton, minced 500.0 g
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Coriander 10.0 g
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Tumeric 5.0 g
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Ginger 5.0 g
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Shallots 10.0 g
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Garlic 5.0 g
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Cumin 5.0 g
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Lemongrass (stalk) 10.0 g
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Galangal 5.0 g
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Cinnamon 2.0 g
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Cayenne 5.0 g
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Salt 5.0 g
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Sugar 10.0 g
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Light Soy Sauce 30.0 ml
Peanut Sauce Preparation
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Oil 80.0 ml
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Garlic 6.0 g
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Onions 56.0 g
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Skinned peanuts 120.0 g
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Coriander 5.0 g
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Cumin 2.0 g
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Dried tamarind 20.0 g
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Hot Water 150.0 ml
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Chilli Powder 5.0 g
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Salt 10.0 g
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Sugar 20.0 g
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Ginger 1.0 g
Satay (Mutton) Grilling
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Compressed rice 200.0 g
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Achar 50.0 g
Preparation
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Mutton Preparation
10 mins Marinate minced mutton with spices blend overnight -
Peanut Sauce Preparation
20 mins- Blend oil, lemongrass, onion, garlic, dried shrimp paste, coriander seeds, cumin seeds, galangal root, skinned peanuts and cook simmer on pot (A)
- Add Dried Tamarind and hot water, squeeze to dissolve pulp, strain (B)
- 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)
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Satay (Mutton) Grilling
10 mins- Chargrill mutton (300-350degC) for 4mins to medium well
- Plate peanut sauce on plate, add mutton patties and garnishes.
