Beef Satay

Something with a Malaysian flavour, as Satays usually are.



1 onion, peeled and chopped.

4 cloves garlic, peeled and chopped.

Knob ginger, peeled and chopped.

¼ cup oil.

1 dried chilli, seeded and chopped [or to taste].

1 tblsp coriander.

1 tblsp cumin.

¼ tsp cloves.

Zest of a lime.

Salt to taste.

1 kg diced beef.

1 160ml can coconut milk.

¼ cup peanut butter.

Juice of a lime.

2 tblsp jaggery.

250g new potatoes.

Coriander to garnish [optional].

Roasted peanuts to garnish [optional].



Place the onion, garlic and ginger in a bowl with the oil and zap to a paste with a kitchen wand. Set aside. Combine the chilli coriander, cumin, cloves, zest and salt in another bowl and set aside. Prepare the meat and set aside. Mix the coconut milk, peanut butter, lime juice and jaggery together in another bowl and set aside.



Place a pan on a medium to high flame and fry the onion mixture for 8-10 minutes, stirring frequently. Add the chilli mixture to the pan and fry for another 1 minute. Add the meat and stir fry for 2-3 minutes until well covered with the spice mix then add the coconut milk mixture. Stir through well and bring to the boil. Reduce the heat, cover and simmer for 2 hours. Garnish with the coriander and peanuts if desired and serve immediately.


Serves: 2.

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