Indonesian Lamb Satay. A delicious Indonesian dish has a lovely sweet-and-savory flavors, and the skewered, grilled lamb is beyond succulent. Good on its own, it is superb with the peanut sauce that accompanies. The adventurous and savory taste of American lamb is a perfect match for the robust flavors of classic Indonesian-inspired satay.
Valeria Wang Auckland – New Zealand. Lamb is another popular meat to be made into satay in Indonesia. In Jakarta, Sabang street is probably the go to spot for a serving of lamb satay and lamb fried rice. You can cook Indonesian Lamb Satay using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Indonesian Lamb Satay
- Prepare 250 gram of lamb fillet.
- You need 20-30 pcs of satay skewers.
- Prepare 1 of tomato (cubed).
- Prepare 1 of shallot (cubed).
- It’s 5 pcs of bird eye chili (red or green) cut into small size.
- You need 1 of lime (cut into wedges).
- It’s of Indonesian sweet soya sauce (kecap manis).
Be warned though that you will need to eat by the road side, so be prepared to enjoy your dish with a whiff or two of smoke (and smog!) from passing cars and motorcycles. In his homeland, goat is more popular than lamb/sheep due to it's mild flavour. Eventhough most of indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings or spice will vary slightly by region. The main characteristic of Sate Kambing is the composition of Coriander, Turmeric & Cumin for marinade ingredients.
Indonesian Lamb Satay instructions
- Cut the meat into preferable size and stick it onto satay skewers (4-5 pcs per skewer).
- Heat the grill, and cook the satay until the meat are well cooked. Set aside.
- In a mixing bowl, combine tomato, shallot and chili, add kecap manis, stir well to combine..
- Pour the kecap manis mixture onto the satay and squeezed lime over ir. Ready to serve..
- Serve while hot is preferable 😊.
Lamb satay is made from young lamb meat and washed with pineapple water beforehand to make the meat tender. They serve it with good old sweet soy sauce, preferably complemented with a mix of diced tomatoes, cabbage, cucumber, and chopped chillies on the side. Trim the lamb of any excess fat or sinew. Place the slices in a large, resealable plastic bag, and pour in the marinade. Lamb (or mutton) Mutton is what we commonly use in Indonesia when making gulai kambing.