Name: Lamb saté (Saté Kambing)
Yield: to serve four to six
Cuisine: Indonesia
Ingredients: chilli powder and salt to taste; 2 shallots or ½ small onion, sliced thin; 1½ cups water; 2 tbs tamarind water, or 1 tbs vinegar; a pinch of hot chilli powder; 120 g (4 oz) peanuts; 2 shallots; a pinch of chilli powder or, if you want it really hot, a sliced green chilli; 1 tsp white malt vinegar or juice of ½ a lemon; 3 tbs dark soya sauce; 2 shallots, or ½ onion, sliced; 1 slice terasi; 1 kg (2 lb) lamb, leg or shoulder; 1 clove garlic; 1 tsp ground coriander; 1 tbs lemon juice; 1 tbs vegetable oil; 1 clove garlic, crushed; 2 tbs dark soya sauce; 1 tbs olive oil, or vegetable oil; 1 tsp ground ginger; 1 tsp brown sugar

Preparation info

to serve
four to six

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Saté Kambing can be eaten with plain boiled rice, but it is especially good with Lontong. If you are eating informally out of doors, this has the extra advantage that you can eat entirely with your fingers, without getting too messy; and the lontong, of course, is always eaten cold, so you have no worries about keeping things hot while the saté is cooking. Indoors, you can serve saté with any kind of rice or vegetables, and it will always be a big suc