Satay Lamb

Lamb satay on white plate with cashews and serving spoons.

5 from 2 votes

Satay Lamb is a quick and easy recipe perfect for busy weeknights! With tender cubes of lamb in a homemade satay sauce we create a winning combination.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Western

Keyword: satay lamb

Servings:

Calories: 758kcal

Author: Adrianne

Ingredients

Lamb

500 grams/1 pound lamb leg steaks diced, Note 1
2 tablespoons peanut oil Note 2
¼ teaspoon salt Note 3
½ teaspoon black pepper also Note 3

Satay Sauce

1 cup peanut butter Note 4
400ml/13.5 oz coconut milk Note 5
2-3 red chilli top trimmed, chilli thinly sliced, Note 5
2 tablespoons lime juice Note 6
1 tablespoon soy sauce Note 7
1 tablespoon Worcestershire sauce Note 8

To serve (optional)

basmati rice
coriander (cilantro)
lime wedges

Instructions

Lamb: use a knife and cutting board to dice the lamb leg steaks into 1-2 bite size pieces.
Brown: place a large sauté pan on the stove top and turn the heat to high. Add the peanut oil, diced lamb, salt and black pepper. Brown the lamb, using a wooden spoon to stir it as it cooks for 5-6 minutes. Once browned, remove it and any excess liquid from the pan and place onto a paper towel lined bowl.
Satay sauce: without rinsing or cleaning the pan we browned the lamb in, add the peanut butter, coconut milk, sliced red chilli, lime juice, soy sauce and Worcestershire sauce. Stir regularly as the peanut butter melts, until the sauce has a consistent texture.
Combine: next add the browned lamb back to the pan and stir to gently fold it into the satay sauce. Reduce the heat to medium high and let it cook stirring regularly for 5-6 minutes to finish cooking the lamb.
To serve: serve the satay lamb with cooked basmati rice, fresh coriander and lime wedges. Sprinkle some crushed cashews over the top to garnish.

Notes

Note 1 - Lamb: shown in the photo above are lamb leg steaks. We dice these. Or you can purchase lamb strips or store bought diced lamb.
Note 2 - Peanut oil: a lovely light oil commonly used in Asian recipes.
Note 2 - Salt and pepper: we use salt and a little bit of black pepper to season the lamb meat.
Note 3 - Peanut butter: the peanut butter is the key ingredient used to make the satay sauce. I like to use crunchy, however, both crunchy or smooth will work so you can choose your favorite.
Note 4 - Coconut milk: the coconut milk pairs with the peanut butter to create the balance of liquids in the satay sauce. You can use regular or light coconut milk.
Note 5 - Red chilli: we want to use 2-3 long red chilli, with the green top cut off and the rest finely sliced.
Note 6 - Lime juice: the lime juice adds a fresh boose of citrus to the homemade satay sauce.
Note 7 - Soy sauce: a touch of soy sauce adds a little bit of a savory taste to the sauce.
Note 8 - Worcestershire sauce: a fantastic full of flavor sauce that works in many recipes.

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