Recipe for Balinese chicken/ lamb satay
Serves 4 at 1.5 syns each
700g lamb or chicken cut into slices ( I used a mix of both)
Lemon wedges & cucumber slices to serve Marinade
2 garlic cloves crushed,
2.5cm piece ginger peeled and grated
1 tbsp lime juice
2 tbsp soy sauce
1 tsp chilli powder
1 level tbsp Thai red curry paste
1 tsp medium curry powder
1 tsp ground cumin
1 tbsp finely chopped lemon grass ( I used a tsp of lazy lemongrass)
1 level tbsp reduced fat peanut butter
200ml lamb or chicken stock
3 tbsp soy sauce
1 tsp lime juice
1 tsp sweetener

Place all ingredients for marinade in a food processor and blend until smooth Place lamb and chicken if using both into separate bowls and divide marinade between two. Mix thoroughly Leave at room temp for 30 mins Place saucepan over medium heat and heat the Thai paste, curry powder, cumin and lemongrass for 10 secs
Add peanut butter, stock, soy sauce lime juice and sweetener and stir well.
Reduce heat and simmer for 7 mins.
Remove lamb and chicken, thread onto skewers. Place skewers on a grill rack and cook under grill for 4 mins or until cooked. Serve with peanut sauce, lemon wedges and cucumber , Stir fried veg and noodles