Lamb Satay

Name: Lamb Satay
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 4 serving
Ingredients: 21.16 ounces lamb meat; 1 teaspoon meat tenderizer; 1 onion; 4 Garlic; 1 teaspoon ground coriander; ¼ teaspoon cumin powder; 1 teaspoon salt; 4 kaffir lime leaves; 2 tablespoons oil; ⅓ cup sweet soy sauce; 3.53 ounces roasted salted peanuts; 1 onion; 5 garlic cloves; ½ teaspoon salt; 1 teaspoon sugar; 1 teaspoon chili powder; 1 cup water; ¼ cup sweet soy sauce; 3.53 ounces cucumber; 1 carrot; ¼ red onion; 2 bird’s eye chillies; ½ lime; ¼ teaspoon salt; 1 teaspoon sugar

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings
4
Calories
770 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Indonesian

Lamb Satay

Liam Rios

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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.

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Ingredients

Servings

For the satay:

21.16 ounces 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 satay:

⅓ cup sweet soy sauce.
3.53 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:

3.53 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.

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Instructions

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.
In the meantime, you can make 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 until it’s boiling and simmering. The sauce will look shiny with a little oil on the side.
To make 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.
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.

Notes

You can either cook the satay on a griddle pan, oven grill, or a barbecue.

Nutrition Information

Show Details

Serving 1g Calories 770kcal (39%) Carbohydrates 33g (11%) Protein 46g (92%) Fat 51g (78%) Saturated Fat 16g (80%) Polyunsaturated Fat 31g Cholesterol 146mg (49%) Sodium 2077mg (87%) Fiber 4g (16%) Sugar 20g (40%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 770 kcal

% Daily Value*

Serving	1g
Calories	770kcal	39%
Carbohydrates	33g	11%
Protein	46g	92%
Fat	51g	78%
Saturated Fat	16g	80%
Polyunsaturated Fat	31g	182%
Cholesterol	146mg	49%
Sodium	2077mg	87%
Fiber	4g	16%
Sugar	20g	40%