Malaysian Lamb Satay
These coconut milk small lamb kebabs are slightly sweet. Excellent when served as an hors d’oeuvre or on top of a hearty salad, with peanut sauce.
- ¾ lbs. Lamb
- 1 tsp ground Fennel
- 1 tsp ground Cumin
- 1 tsp ground Turmeric
- 1 Tbsp ground lemongrass or 1 tsp Lemon Zest
- 1 tsp Sugar
- 4 Tbsp Coconut Milk
- 1 tsp Salt
In a bowl, combine all ingredients.
Marinate meat and let stand one hour.
Skewer cubes of meat and grill.
Serve with a peanut sauce.