Lamb Satay
Lamb satay is as delicious as goat satay. This recipe will show you how to make the best and easy satay like the real Indonesian Sate Kambing but using lamb.
Servings: 4
Equipment
- Mixing bowls.
- Food processor or
- Pestle and mortar
- Frying pan
- Griddle pan or
- Oven grill.
Ingredients
For the satay:
- 1.3 pounds lamb meat cut in small cubes.
- 1 teaspoon meat tenderizer see the note.
- 1 onion.
- 4 garlic.
- 1 teaspoon ground coriander.
- ¼ teaspoon cumin powder.
- 1 teaspoon salt.
- 4 kaffir lime leaves.
- 2 tablespoons oil.
For the sauce:
- ⅓ cup sweet soy sauce.
- 3.5 ounces roasted salted peanuts see the note.
- 1 onion roughly chopped.
- 5 garlic cloves.
- ½ teaspoon salt.
- 1 teaspoon sugar.
- 1 teaspoon chili powder preferably Kashmiri chilli powder.
- 1 cup water.
- ¼ cup sweet soy sauce.
For the pickle:
- 3.5 ounces cucumber approximately 1/3, cut in small cubes.
- 1 carrot cut in small cubes.
- ¼ red onion chopped.
- 2 bird’s eye chillies chopped.
- ½ lime juiced.
- ¼ teaspoon salt.
- 1 teaspoon sugar.
Instructions
For The Satay:
- Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
- In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
- Heat the oil on a small frying pan, and fry the spice mixture and kaffir lime leaves until it’s cooked and smell fragrant. Set aside to cool slightly.
- When the spice is cool, add it to the meat and mix it until all the meat pieces are covered with the spice mixture. Set aside to marinate for at least one hour.
- When your meat is ready to grill, heat your griddle pan and drizzle a teaspoon of oil. Put the skewers of lamb on the pan and cook at moderate-high heat. Take care and keep turning the skewers every so often.
- Once the satay is cooked, arrange on a plate and top it with the sauce and sweet soy sauce. Enjoy your lamb satay with the pickle on the side.
For The Sauce:
- Put the peanuts, onion, garlic, chilli, salt and water in a blender. Blitz until you get a grainy smooth peanut mixture.
- Then cook the peanut mixture in a cooking pan at medium high heat until it’s boiling then turn the heat down and let it simmer. Stir it every now and again to prevent from burning at the bottom. It takes approximately 5-7 minutes until the sauce look shiny with a little oil on the side.
For The Pickle:
- Put the cucumber cubes, chopped carrot, onion, and chillies in a mixing bowl. Drizzle over the lime juice and sprinkle the salt and sugar. Taste it and add the sugar or salt accordingly. The pickle should taste refreshingly tangy, spicy, salty and a little bit sweet. Yummy.
Notes
- You can either cook the satay on a griddle pan, oven grill, or a barbecue.
- Roasted salted peanuts can be replaced with peanut butter.
- If you don't have lime, you can use lemon instead.
Nutrition
Serving: 1g | Calories: 770kcal | Carbohydrates: 33g | Protein: 46g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 31g | Cholesterol: 146mg | Sodium: 2077mg | Fiber: 4g | Sugar: 20g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.