Satay lamb is a popular Indian dish. When serving satay lamb, try serving the lamb on just plain steamed or boiled rice. I don’t think there is any need to add anymore flavors into this dish. Keep it simple and you will experience success every time.

Place the rice in a small saucepan and fill the pan with water. Wash all the starch out of the rice by moving your fingers through the rice in the water. Run cold water through the rice until the water becomes clear and free of starch. Drain all the water from the rice. Place 3 cups of water into the pot with the water and boil on the stovetop until the rice becomes soft.

Heat a large frying pan with the vegetable oil. Slice the onion and chili and fry for 2 minutes with the cashews. Add the beef and spices and fry for 5 minutes. Add the cream, coconut cream, sweet chili sauce and peanut butter. Simmer the satay lamb for 30minutes or until the lamb becomes tender. You may need to add some more cream or water during the simmering of the lamb.

Place a spoon full of rice in an Asian style bowl then place some of the satay lamb on top of the rice.

1 pound, 8 ounces diced lamb

2 onions

1/4 cup cashew nuts

½ small red chili

1 tablespoon vegetable oil

1 teaspoon cummin powder

1 teaspoon curry powder

1 teaspoon turmeric powder

¼ cup crunchy peanut butter

2 tablespoons sweet chili sauce

1 cup coconut cream

½ cup thick cream

1 cup long grain rice

Time to make 1 hr Serves 4