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Goat Satay |
INGREDIENTS: |
| |
1
tbsp. tamarind paste
1 tbsp fresh peeled ginger
1 tbsp ground coriander
1/2 tsp fennel
1/2 tsp fennel
1/2 tsp cumin
1/2 tsp turmeric
2 tsp sugar
1/2 tsp salt
2 stalk lemon grass |
DIRECTIONS: |
|
1. |
Cut a 1-lb. leg of goat into 3'' x 1 1/2'' strips and place in a
bowl. |
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2. |
Mix 1 tbsp. tamarind paste with 1/2 cup water in a small bowl;
strain into the bowl of a food processor. |
|
3. |
Add 1 tbsp. chopped peeled fresh ginger, 1 tbsp. ground coriander,
1/2 tsp. fennel seed, 1/2 tsp. cumin, 1 tsp. turmeric, 2 tsp. sugar,
and 1/2 tsp. salt, and puree. Add 2 chopped stalks lemon grass and
rub marinade into goat. Cover and refrigerate overnight. |
|
4. |
Preheat grill to medium and soak 30 wood skewers in water for a few
minutes. |
|
5. |
Remove meat, scrape off marinade, and secure each piece on a skewer.
Brush goat with vegetable oil. Grill until goat is crisp. Garnish
with cucumber and onion slices; serve with Satay Sauce. Serves 4. |
Satay Sauce |
INGREDIENTS: |
| |
2
tsp Thai hot red curry paste
1 1/2 cups coconut milk
1/2 cup finely ground peanuts
1 tsp. tamarind past
1/4 cup finely chopped cilantro |
DIRECTIONS: |
|
1. |
Heat 2 tsp. Thai hot red curry paste and 1 1/2 cups Thai coconut
milk in a wok or heavy saucepan over medium-low heat; cook and stir
for 1 minute. |
|
2. |
Add 1/2 cup finely ground peanuts and 1 tsp. tamarind paste. Lower
heat; simmer 10 minutes, stirring constantly. |
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3. |
Remove from heat and add 1/4 cup finely chopped fresh cilantro
leaves. Makes 1 cup. |
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