Lamb Satay
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
770 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indonesian
Lamb Satay
Description
The recipe starts by tenderizing small cubes of lamb with a meat tenderizer, then marinating them in a paste made from blended onion, garlic, coriander, cumin, salt, water, and kaffir lime leaves sautéed until fragrant. This infuses the meat with aromatic Southeast Asian flavors.
The peanut sauce is prepared by blending roasted salted peanuts with onion, garlic, chili powder, salt, sugar, and water, then simmering the mixture until shiny and slightly oily, building a rich and spicy topping characteristic of satay dishes.
The pickle combines diced cucumber, carrot, red onion, bird’s eye chili, lime juice, salt, and sugar to create a fresh, tangy, and mildly spicy accompaniment that contrasts the savory meat and peanut sauce.
The satay can be cooked on a griddle pan, oven grill, or barbecue to develop a slightly charred exterior while keeping the lamb juicy inside. Together, these components deliver a classic balance of savory meat, creamy peanut sauce, and crisp pickle textures and flavors.
Ingredients
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 Coriander ground
- ¼ teaspoon cumin powder
- 1 teaspoon salt
- 4 kaffir lime leaves
- 2 tablespoons cooking oil
For the satay:
- ⅓ cup Sweet soy sauce
- 3.53 ounces peanuts see the note, roasted, salted
- 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 chili chopped
- ½ lime juiced.
- ¼ teaspoon salt
- 1 teaspoon sugar
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 cook the lamb satay on a griddle pan, under an oven grill, or on a barbecue according to preference or convenience.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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