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Mint Chutney Lamb Satay on Salt Block
"1 (8 to 10-inch) square salt block, at least 1 ½/ inches thick MINT CHUTNEY (MAKES 1 CUP) 1 cup fresh mint leaves 1 cup fresh cilantro leaves 2 tablespoons freshly squeezed lime juice 1 serrano chile pepper, seeded, stemmed, and coarsely chopped 1 garlic clove, coarsely chopped ½ inch fresh ginger, coarsely chopped Pinch fine sea salt SPICE MIXTURE 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon anise seeds ¼ teaspoon cayenne pepper ¼ cup coconut palm sugar LAMB 1 teaspoon tamarind paste ¼ cup hot water 2 tablespoons finely chopped fresh ginger 2 tablespoons finely chopped completely peeled lemongrass 2 to 4 shallots, finely chopped 1 garlic clove, minced 1 serrano chile pepper, stemmed, seeded, and minced 1 teaspoon ground turmeric 2 pounds boneless lamb leg, well-trimmed, cut into thin 2-inch-long strips 1 tablespoon peanut oil PEANUT CRUMBLE 1 tablespoon peanut oil 1 cup unsalted peanuts, coarsely chopped ½ teaspoon fleur de sel"
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Succulent lamb marinated in tamarind ginger sauce, topped with mint chutney, served on a sizzling hot salt block.
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