Lamb Satay

Name: Lamb Satay (Sate Madura)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 24 satays or serves 4 to 6
Cuisine: Indonesian
Ingredients: 24 bamboo skewers, soaked in water for 4 hours before using; ¼ teaspoon ground white pepper; Lime wedges, to serve; 1 tablespoon freshly squeezed lime or lemon juice; 1½ lbs (750 g) boneless lamb; ½ teaspoon coriander seeds, crushed, or ½ teaspoon ground coriander; 1 portion Sambal Kacang; ½ cup (125 ml) sweet Indonesian soy sauce (kecap manis); 1 portion Sambal Kecap

Sate Madura

Preparation info

Makes 24 satays or serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Normally made with goat meat, this is probably the most popular type of satay in Indonesia, originating from the island of Madura just to the northeast of Java.

Ingredients

1½ lbs (750 g) boneless lamb
24 bamboo skewers, soaked in water for 4 hours before

Asia
Indonesia
Main course
South East Asia

Method

Cut the lamb into bite-sized cubes. Combine the Marinade ingredients in a bowl and mix well. Pour two-third of the Marinade to the meat cubes, mix until well coated and allow to marinate for at least 2 hours. Reserve the remaining Marinade.
Prepare the Sambal Kecap and Sambal Kacang