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

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

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