Lucas

Chin Chin Cumin Lamb Skewers with Smoked Eggplant

CUMIN LAMB SKEWERS WITH SMOKED EGGPLANT SATAY

Makes 10

 

LAMB SKEWERS INGREDIENTS

2 tbsp shallot oil
4 tbsp kecap manis
3 cloves garlic
1 piece coriander root
1 tsp coriander seed
1 tsp cumin seed
Pepper to season
Salt to season
10 bamboo skewers
1kg lamb backstrap (sliced or cubed)

 

METHOD

  1. In a mortar and pestle, pound the garlic, coriander root and spices to a paste. Combine with the kecap manis and oil.
  2. In a separate bowl, fold the mixture through the lamb & marinate for at least 4 hours.
  3. When ready to cook, thread the lamb on to your bamboo skewers. Season with salt and pepper.

 

 

EGGPLANT SATAY INGREDIENTS

1 stalk lemongrass – chopped
1 small knob of turmeric
2 cloves of garlic
¼ tsp crushed chilli powder
¼ cup vegetable oil
200 ml coconut cream
2 tbsp tamarind water
2 whole eggplant – smoked + liquid
2 tbsp caster sugar
2/3 cup crushed roasted peanuts
1 tbsp fish sauce

 

METHOD

  1. In a mortar and pestle pound lemongrass, turmeric & garlic to a paste.
  2. Heat a heavy based sauce pan over medium heat.
  3. Add the oil and 1/4 of the coconut cream and cook till it splits
  4. Next, add the pounded paste and fry till fragrant.
  5. Add the peanuts & chilli powder and fry quickly, caramelised with the sugar.
  6. Add the coconut cream, fish sauce and smoked eggplant.
  7. Bring to the boil, reduce to a simmer and cook for about 5 minutes – stirring regularly.
  8. Finally add tamarind and some of the eggplant liquid, check seasoning and remove from heat.

 

INGREDIENTS
10 lamb skewers
4 tbsp fish sauce
4 tbsp condensed coconut cream
2 cucumbers – cut into spears
2 sprigs Thai basil
3 smoked eggplant satay
3 shallots – sliced
1 scud chilli – chopped
2 lime wedges
1 tsp cumin – pounded to coarse
1 bowl coconut rice – to serve

METHOD

  1. Dip the marinated lamb skewers in fish sauce and the cook on a hot grill, basting with the condensed coconut cream and cumin.
  2. Once grilled, remove from heat, and allow to rest for 1-2 minutes.
  3. Whilst the skewers are cooking gently warm the satay sauce.
  4. To serve, add cucumber spears, and lamb skewers to plate. Sprinkle the sliced shallot and scud chili over the lamb, add lime wedges & Thai basil and serve with a bowl of coconut rice.