關於 best mutton recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Chapathi Recipes' menu is extensive with a variety of dishes and their garlic cheese naan (RM6) is the best seller. Some of the other must tries include:

Butter Chapathi RM2.50
Aloo Perontha RM5.00
Lacha Perontha RM5.00
Chicken Tikka Boothi (served with Chad Masala) RM10.00
Butter Chicken RM15.00
Chilli Paneer RM15.00
Chicken Tikka Masala RM17.00
Mutton Rogan Josh RM16.00

【Chapathi Recipes】
Address: No 5, Jalan Menara Gading 1, Taman Connaught, 56000 Cheras, Kuala Lumpur.
Tel: 014-623 3808
Operating hours: 11am - 11pm

Have you heard how the name "Satay" or sate came about? I'm not sure if this was true but what I heard was satay actually means 3 pieces in Hokkien, a Chinese dialect. Satay is basically a barbecued meat skewer served with sweet peanut sauce. Satay is a national delicacy of Indonesia and in Singapore, we have easy access to pork satay, chicken satay and mutton satay. Even though you can also get satay in Malaysia, Brunei, Thailand or the Philippines and some other Southeast Asian countries, somehow the version available in each country vary a little.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients:
Makes 24 sticks

3 pieces of chicken thigh - cut into small pieces

Group A (cut into smaller pieces for easy blending)
4 pieces lemongrass (only use the white portion)
15 pieces shallots
3 pieces garlic
4 pieces galangal

Group B
6 tablespoons sugar
2 teaspoons turmeric powder
2 tablespoons coriander seed(dry roasted & pounded)
2 teaspoons cumin
1.5 teaspoons salt
1 tablespoon kichap manis

Marinating directions
1) Blend Group A into paste
2) Marinate cut chicken thigh with Group A & B for at least 2 hours

Roasting directions
Preheat oven at 180*C for at least 20 mins
Then roast your Satay or chicken skewers in the over at 180*C for 10 mins. Then increase temperature to 240*C and bake for another 10 mins.

Bon appetite!

配料：
制作24支

3块鸡大腿 - 切成小块

A组（切成小块，方便混合）
4块柠檬草（只有白色的部分）
15颗小葱头
3颗大蒜
4片蓝彊

B组
6汤匙糖
2茶匙姜黄粉
2汤匙芫荽籽（干烤和捣碎）
2茶匙孜然
1.5茶匙盐
1汤匙kichap manis （马来甜黑酱油）

散步方向
1）将A组混合成糊状
2）将A，B组鸡腿切断至少2小时

烘烤方向
将烤箱在180 * C下预热至少20分钟
然后将您的沙爹或鸡肉串在180 * C的温度下烤10分钟。 然后将温度升至240°C，再烘烤10分钟。

Sate Tuna Fish Pieces and Sate Minced Tuna with Coconut Paste grilled over charcoal.

Satay, modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.

Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa.

Indonesia is the home of satay (known as sate in Indonesian and pronounced similar to the English "satay"), and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago.

Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.