Lamb satay

Lamb satay

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

It’s believed that satay, or sate, was invented by Javanese street vendors and was based on the Indian kebab, brought to Indonesia by Muslim traders.

The best way to cook these is the Javanese way, over coals, but a barbecue will do just as well. Be careful to char, and not burn. Serve with simple steamed rice.

Ingredients

Quantity Ingredient
3 teaspoons coriander seeds
150ml kecap manis
2 garlic cloves, crushed
1/2 teaspoon ground white pepper
1 1/2 teaspoons lime juice
1kg boneless lamb leg, excess fat trimmed and cut into 1.5 cm pieces
30 wooden skewers, soaked in water for 30 minutes
4 small red asian shallots, finely chopped
red bird’s eye chilli, thinly sliced, to garnish
rice crackers, to serve

Method

  1. Heat a heavy-based frying pan over medium–low heat, add the coriander seeds and dry-fry for 3 minutes or until fragrant. Grind to a fine powder in an electric spice grinder.
  2. Transfer the ground coriander to a bowl and combine with the kecap manis, garlic, white pepper and lime juice.
  3. Thread 3 pieces of lamb onto each skewer and season with salt and pepper. Lightly brush each skewer with the kecap manis mixture. Reserve any mixture, combine it with the shallots and set aside.
  4. Heat a barbecue or chargrill pan to medium–high and cook the satay skewers, in batches if necessary, turning often, for 6–8 minutes or until cooked through. Serve garnished with the sliced chilli, the reserved kecap manis mixture for dipping and a few rice crackers.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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