Saté skewers of lamb with pineapple sambal
easy
60 mins
60 mins
Ingredients
- 400 g ripe tomatoes
- 2 red chillies
- 2 Garlic cloves
- 2 Spring onions
- 3 TABLESPOONS + some olive oil
- 7-10 Tbsp demerara sugar
- 7-10 Tbsp salt, pepper
- 4 TABLESPOONS Fruit vinegar
- 1⁄4 (approx. 250 g) pineapple or 4 fresh pineapple rings
- 2-3 stem(s) Coriander and mint
- 600 g Lamb salmon (loin of lamb)
- 8–10 wooden skewers
Directions
- 1
Wash tomatoes for the sambal. Dice half coarsely, the other half finely. Cut the chillies lengthwise, remove seeds, wash and chop finely. Peel garlic and dice finely. Clean and wash spring onions and cut into thin rings.
- 2
Heat 1 tablespoon of oil in a saucepan. Sauté garlic and spring onions in it. Sprinkle with 2 tablespoons of sugar and allow to caramelize lightly. Deglaze with vinegar and coarse tomato cubes, simmer for about 10 minutes while stirring.
- 3
Simmer some chili.
- 4
Peel the pineapple, cut off the hard stalk. Finely dice the pineapple. Wash the herbs, shake dry and cut the leaves into strips. Stir the pineapple into the sambal. Let it cool down.
- 5
Wash the meat, dab dry and cut into thin strips (approx. 10 cm long and 2 cm wide). Oil the wooden skewers. Pull meat strips lengthwise onto the skewers.
- 6
Heat 2 tablespoons of oil in portions in a large frying pan. Fry the skewers for 4-5 minutes while turning. Season with salt and pepper. Keep ready skewers warm. Serve with sambal. Goes well with baguette.
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