Inspired by a meal at in Raffles in Singapore, this satay stir fry is gently spiced with a touch of sweetness.

Ingredients

• 1 tablespoon tamarind
• ½ cup warm water
• 2 teaspoons each ground coriander and cumin
• 1 teaspoon turmeric or curry powder
• 2 stalks lemon grass, white part only or 2 teaspoons minced lemon grass
• 1 tablespoon sugar
• 2 tablespoons oil
• 500 grams lamb leg steaks, trimmed

Vegetables

• 1 tsp each minced garlic, chilli and ginger
• 3-4 spring onions, finely chopped
• 2 red capsicums, sliced
• 200 grams snow peas, sliced
• 2 cups bean sprouts
• 2 tablespoons chopped mint and chopped coriander

Peanut Sauce

• ½ cup chunky peanut butter
• ½ cup warm water
• ½ cup coconut cream or milk
• 1 teaspoon each minced chilli, garlic, ginger and chopped lemon grass (optional)

Method

1. Knead the tamarind pulp and water together until it forms a thick, murky liquid. Strain and discard the fibrous pulp. Put the liquid into a blender with the coriander, cumin, turmeric or curry powder, lemongrass, sugar and oil and blend until smooth.
2. Trim the meat and cut into 5cm long slices. Toss with the marinade and refrigerate for 20 minutes.
3. Heat a little oil in a wok and when hot add the lamb over a moderately high heat for 7-8 minutes, tossing regularly until cooked (if cooked in a frying-pan, it's best done in batches to prevent the lamb from stewing). Set aside.
4. Add an extra dash of oil and stir fry the garlic, chilli, ginger, spring onion, red capsicums and snow or beans until crisp and tender. Add the bean sprouts, lamb and herbs and toss well. Serve in flat breads or in bowls with the Creamy peanut satay sauce.

Peanut Sauce

1. Stir all the ingredients together over a low heat until warm. Thin with extra water if required.