lamb sate kambing with cucumber, onion and coriander
Recipes
Lamb
Lamb Sate Kambing with Cucumber, Onion & Coriander
A Satay like you’ve never had before – this traditional Indonesian lamb kambing is sweet with a spice kick
Ingredients
- 1kg lamb forequarter chops
- 125g kecap manis (or sweet soy sauce)
- 100g peanut oil
- 10g turmeric powder
- 2 garlic cloves
- 25g shrimp paste
- 250g unsalted peanuts
- 25g palm sugar
- 10g indonesian sambal oelek
- 50g water
- 150g coconut milk
- crushed peanuts, lime wedges and sliced spring onions to serve
- 1 large red onion
- cucumber, cut in half lengthways, sliced on angle
- bean sprouts
- fresh coriander leaves
- fried onions, to garnish
- juice of 1 lime
Directions
- Heat half the peanut oil and fry garlic and shrimp paste until caramelised and fragrant, approximately 1 minute.
- Add peanuts and sugar until they start to colour, approximately 2 minutes.
- Stir in sambal oelek, 25g kecap manis, water and coconut milk and cook gently for 10-15 minutes whilst stirring. Remove from heat and place in serving container.
- Whilst satay sauce is cooking, combine other half of the peanut oil, turmeric and 100g kecap manis and brush thoroughly over lamb chops.
- Cook the lamb over a high heat on a grill pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised (some char is good) up to 5 minutes per side.
- Whilst the sauce and meat are cooking, place onion, cucumber, bean sprouts and coriander in a bowl and toss through lime juice. Top with fried onions to serve.
- Serve lamb on a platter with peanuts, spring onions, lime with a generous portion of the peanut sauce and side salad.
