Spit-roasted or oven-roasted lamb

Name: Spit-roasted or oven-roasted lamb (Panggang Kambing)
Yield: to serve eight
Cuisine: Indonesia
Ingredients: ½ tsp ground ginger; 1 tbs olive oil or melted butter; 1 tsp ground coriander; 3 tsp brown sugar; 2 tsp salt; 1 tsp chilli powder; 2 cups tamarind water; 2 tbs lemon or lime juice; 3 tbs dark soya sauce; 4 cloves garlic, crushed; 1 tbs saté powder or ground roast peanuts (optional)

Panggang Kambing

Preparation info

to serve
eight

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This, to my way of thinking, is one of the very best ways of roasting and grilling lamb. You can do it with either a whole joint or chops. The quantities suggested here for the marinade will be sufficient for a leg or shoulder or about 16 good-sized chops.

Ingredients

For the Marinade

2 cups tamarind water
3 tsp brown sugar
1

Asia
Indonesia
West Sumatra
Main course
Spicy
South East Asia
Gluten-free

Method

Marinate the meat for at least 5 hours, or overnight, turning it several times. Just before you are ready to start cooking, prepare a sauce with the following ingredients:

The traditional way to cook the meat is to grill it on a spit over a charcoal fire, which takes a long time if you are grilling the whole sheep in one piece. There is no reason, though, why