Sate kambing Madura

Sate kambing Madura

Madurese-style lamb satay

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 teaspoon tamarind pulp
1 small onion, grated
2 garlic cloves, crushed with ½ teaspoon salt
1 teaspoon Sambal ulek
or 2 fresh red chillies, seeded and chopped
1/2 teaspoon dried shrimp paste
1 tablespoon kecap manis
500g boneless leg of lamb, cut into small cubes
2 tablespoons coconut, freshly grated
or 2 tablespoons desiccated coconut, moistened with 1 tablespoon hot water

Method

  1. Soak 18 bamboo skewers in cold water to prevent them from burning during cooking.
  2. Soak the tamarind pulp in 1 tablespoon hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Add the onion, garlic, sambal ulek, shrimp paste, kecap manis and coconut, stirring well to combine. Add the lamb and toss to coat. Leave to marinate for 2 hours or cover and refrigerate for longer.
  3. Thread some of the lamb onto each skewer. Grill the skewers over hot coals or under a preheated griller for 6–7 minutes on each side, or until the lamb is cooked through and brown on all sides. Serve with rice and satay sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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