Chinese Satay with New Zealand Lamb-Meat
posted in Other Meat Dishes |Lamb meat is one of the flavoured meat to serve if one likes the taste. I prefer the butcher to
cut meat from the leg of lamb for this dish as it is lean and tender. You can easily get New
Zealand lamb if you buy from a butcher. You can use lamb meat from supermarkets too.
Ingredients:
500gm New Zealand lamb meat, cut into cubes
1 tin botton mushrooms
2 tablespoon rice wine or brandy or ginger wine
enough oil for frying
1 teaspoon sugar
2 tablespoon oyster sauce
1 teaspoon dark soya sauce
1 teaspoon Colman’s mustard powder
salt and pepper to taste
Method:
Season lamb cubes with rice wine, oyster sauce, dark soya sauce, sugar , salt and pepper and
Colman mustard powder. Marinate for 15 minutes. Thread with palm leaf sticks. Can make into 10
to 15 sticks. First thread a piece of mushroom, 2 pieces meat and then a piece of mushroom.
Repeat this once on a skewer or stick. In a non-stick sauce pan, heat cooking oil till hot. Add
in the satay to fry 5 to 10 minutes. Keep on turning while frying. Garnish with cucumber slices.
Serve while is hot.
