Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon sea salt
- 2 tablespoon )
- 1 teaspoon minced ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric powder
- 1/4 cup )
- 2 tablespoon unsalted dry-roasted peanuts, ground
- 1/4 cup tamarind juice
- 1 tablespoon vegetable oil (add only when using a blender)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon sea salt
- 2 tablespoon )
- 1 teaspoon minced ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric powder
- 1/4 cup )
- 2 tablespoon unsalted dry-roasted peanuts, ground
- 1/4 cup tamarind juice
- 1 tablespoon vegetable oil (add only when using a blender)
- 1 pound boneless leg of lamb, top sirloin beef, or london broil
- 1/2 cup marinade
- 3 ounce can pineapple juice
Preparation
Baking Directions:
MarinadePut the coriander seeds in a skillet and dry-roast over medium-high heat.
Slide the skillet back and forth over the burner to prevent burning.
When the spice exudes a pleasant aroma, about 1 minute, remove from heat and transfer to a bowl to cool.
Repeat with the cumin seeds.
Grind in the spice grinder and set aside.
Pound the salt and garlic in a mortar and with a pestle into a paste.
Add the ginger, coriander seeds, cumin seeds, cayenne, turmeric, shallots and peanuts one at a time, and only after the previous ingredients have been incorporated into the paste.
Transfer to a mixing bowl and add the tamarind juice.
Mix well.
Set aside.
Or, if using a blender, add all the ingredients including the oil and puree into a paste.
Stored the marinade in a glass jar with a tight fitting lid, the marinade will keep for a week in the refrigerator.
SataySlice the meat diagonally across the grain into strips, approximately 1/10-inch wide, or as thin as possible.
Add to the bowl with the marinade.
Mix well, coating the lamb thoroughly.
Cover and let sit for an hour or for best result, transfer to a zippered plastic bag and refrigerate overnight.
Bring to room temperature before grilling.
Mound the charcoals onto one side inside the grill, leaving the other side empty.
Heat the grill.
While waiting for it to get hot, thread 4 to 5 pieces of the lamb onto a bamboo skewer into a tight bundle, covering 5 inches of the skewer.
Repeat with the remaining meat.
Add the pineapple juice to the bowl of leftover marinade and mix well.
Set aside.
Spray the meat generously with the vegetable oil.
Lay the skewer with the meat portion on the rack directly on the hot coals at medium-high heat.
Line the skewers tightly close to each another.
(The uncovered portion of the skewer should not be over the coals.)
Brush lightly and frequently with the marinade and pineapple juice mixture.
Turn frequently and grill until medium rare, about 3 to 4 minutes and for well done, about 5 to 6 minutes.
Transfer to a platter and serve piping hot.
