Lamb Satay

Lamb Satay:

(from my dad's recipe book, by "Doug and Fred", 1975)

• 1/2 cup soy sauce
  
• 1 tsp mollasses
  
• 1/2 tsp cayenne
  
• 1 1/2 tsp finely chopped fresh ginger
  
• 3/4 cup hot water
  
• 1/3 cup peanut butter
  
• 1/2 cup roasted peanuts, ground
  
• 1 clove garlic
  
• juice of 1 lemon
  
• 1 lb well trimmed lamb in 1 inch cubes (it's good with chicken, too)
  

Boil everything above (except the meat) until it's smooth. Put half of the sauce aside, and marinate the meat in the other half, with 1/2 tsp curry.

To the rest of the sauce, add:

• 2 tbs catsup
  
• 1/4 cup water or stock
  
• juice of one lemon
  
• 1 tsp finely chopped ginger
  
• 1/4 tsp cayenne
  

Skewer the meat, with whatever vegetables suit your fancy. Grill the skewers, and serve with sauce over Basmati rice.

Update Feb 6, 2001: It works with squid, too.

Update March 20, 2001: Replacing lemon juice with lime juice is yummy, but you may need to use 1.5 limes per lemon, because limes are small and not very juicy. Add 1/2 cup of coconut milk to the sauce at the end for extra Thai goodness.