Mint Chutney Lamb Satay on Salt Block

"1 (8 to 10-inch) square salt block, at least 1 ½/ inches thick MINT CHUTNEY (MAKES 1 CUP) 1 cup fresh mint leaves 1 cup fresh cilantro leaves 2 tablespoons freshly squeezed lime juice 1 serrano chile pepper, seeded, stemmed, and coarsely chopped 1 garlic clove, coarsely chopped ½ inch fresh ginger, coarsely chopped Pinch fine sea salt SPICE MIXTURE 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon anise seeds ¼ teaspoon cayenne pepper ¼ cup coconut palm sugar LAMB 1 teaspoon tamarind paste ¼ cup hot water 2 tablespoons finely chopped fresh ginger 2 tablespoons finely chopped completely peeled lemongrass 2 to 4 shallots, finely chopped 1 garlic clove, minced 1 serrano chile pepper, stemmed, seeded, and minced 1 teaspoon ground turmeric 2 pounds boneless lamb leg, well-trimmed, cut into thin 2-inch-long strips 1 tablespoon peanut oil PEANUT CRUMBLE 1 tablespoon peanut oil 1 cup unsalted peanuts, coarsely chopped ½ teaspoon fleur de sel"

CellarDog47

creator

6/1/2024

date

servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Succulent lamb marinated in tamarind ginger sauce, topped with mint chutney, served on a sizzling hot salt block.

ingredients

1 cup fresh mint leaves
1 cup fresh cilantro leaves
2 tablespoons lime juice
1 serrano chile pepper
1 garlic clove
½ inch fresh ginger
2 tablespoons coriander seeds
2 teaspoons cumin seeds

1 teaspoon anise seeds
¼ teaspoon cayenne pepper
¼ cup coconut palm sugar
2 pounds boneless lamb leg
1 tablespoon peanut oil
1 cup unsalted peanuts
½ teaspoon fleur de sel

steps

1.
Blend mint, cilantro, lime juice, chile, garlic, ginger, salt for chutney
2.
Roast coriander, cumin, anise, cayenne, grind with sugar for spice mix
3.
Mix tamarind, water, ginger, lemongrass, shallots, garlic, turmeric for marinade
4.
Marinate lamb in mixture for 2 hours
5.
Heat salt block on grill, sear lamb in oil, cook to desired doneness
6.
Blend peanuts with oil and salt for crumble
7.
Serve lamb on salt block with chutney and peanut crumble

mint lamb salt-block tamarind peanut

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Comments

Name: Mint Chutney Lamb Satay on Salt Block
Yield: 4
Ingredients: 1 cup fresh mint leaves; 1 cup fresh cilantro leaves; 2 tablespoons lime juice; 1 serrano chile pepper; 1 garlic clove; ½ inch fresh ginger; 2 tablespoons coriander seeds; 2 teaspoons cumin seeds; 1 teaspoon anise seeds; ¼ teaspoon cayenne pepper; ¼ cup coconut palm sugar; 2 pounds boneless lamb leg; 1 tablespoon peanut oil; 1 cup unsalted peanuts; ½ teaspoon fleur de sel

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