For the marinade:
2 cups tamarind water
3 tsp brown sugar
1 tsp chilli powder
2 tsp salt
1 tsp ground coriander
Marinate the meat for at least 5 hours, or overnight, turning it several times. Just before you are ready to start cooking, prepare a sauce wth the following ingredients:
2 tbs lemon or lime juice
4 cloves garlic, crushed
3 tbs dark soya sauce
1 tbs sate powder or ground roast peanuts (optional)
1 tbs oilive oil or melted butter
The traditional way to cook the meat is to grill it on a spit over a charcoal fire, which takes a long time if you are grilling the whole sheep in one piece. There is no reason, though, why a leg or shoulder should not be spitted over charchoal in a barbecue. When the meat is half-cooked, score it deeply with a knife, brush it well with the sauce, and continue cooking until the meat is tender. The whole process is likely to take up to 2 hours.
There is, of course, an easier, less picturesque method, which gives just as good result. (more…)
700 g (1.5 lb) lamb, preferably from the leg, cut up into small cubes
1 tsp ground ginger
2 cloves garlic, crushed
A bunch of spring onions, or fresh chives, chopped
2 tbs dark soya sauce
For the marinade:
1 tbs dark soya sauce
A pinch of chilli powder
1/2 tsp vinegar
Put the meat in a bowl and pour the marinade over it. Mix well and let stand for half an hour.
Fry the meat in 2 tablespoonfuls of vegetable oil, stirring it continuously, for 3 minutes. Lower the heat, cover the pan, and go on cooking for 3 more minutes. Take the lid off, add the soya sauce, ginger and garlic, stir, and simmer very slowly for 8 minutes. You can add 3 tablespoonfuls of water if the mixture looks as if it is becoming too dry; but this dish is only intended to have very little sauce. Put in the chopped spring onions or chives 1 minute before you finish cooking. Serve hot.
1 shoulder or leg of lamb-about 1.5 kg (3.5 lb) of meat
1 onion
5 cloves garlic
1/2 tsp chilli powder
2 tsp brown sugar
A little tamarind-about 10 or 15 g (1/2 oz)
2 tsp ground coriander
1 tsp ground ginger
A pinch of laos (galingale)
1 salam leaf or bay-leaf
Salt
Slice the onion and crush the garlic. Put these with the whole piece of meat in a deep saucepan. Add enough water to cover, and put in all the other ingredients. Boil slowly for 1.25 hours.
Take out the meat and let it cool, then cut it into good large slice. Put the slice into another pan, and strain over them the stock from the first pan. Taste, and adjust the seasoning. Cook over a high flame until the sauce has been reduced to half its original quantity. Serve hot.
1.5 kg (3-3.5 lb) leg of lamb, i.e. about 1 kg (2 lb) meat
1 medium-sized onion
2 cloves garlic
1 green chilli
1 tsp ground coriander
1 tsp ground ginger
1 tbs white malt vinegar
Juice of 1/2 a small lemon
1 tbs brown sugar
1 tbs dark soya sauce
1 tbs olive oil or other vegetable oil
1 dozen chooped chives
Salt
Trim any fat and sinew from the meat and cut the meat into small pieces. Chop onion and crush garlic. Remove the seeds from the green chilli, then slice it very small. Fry the onion in the oil until slightly browned; add the crushed garlic, chilli, coriander and ginger, and finally the meat. Mix well in the pan, cover, and simmer for 10 minutes. Taste, before adding salt. Simmer for a further 20 minutes, adding a little water if necessary. Just before serving, sprinkle with chopped chives.
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For the marinade:
