Lamb in saté sauce

Name: Lamb in saté sauce (Saté Godog)
Yield: to serve six to eight
Cuisine: Indonesia
Ingredients: 1 cup ground peanuts; ½ cup tamarind water; 1 tsp brown sugar; salt; 1 kg (2 lb) shoulder of lamb, cut into small cubes or small lamb chops—which need not be cut up; 1 kg (2 lb) shoulder of lamb, cut into small cubes or small lamb chops—which need not be cut up; 1 kg (2 lb) shoulder of lamb, cut into small cubes or small lamb chops—which need not be cut up; 2 tsp ground coriander; ½ tsp cumin; ½ tsp chilli powder; ½ tsp ground ginger; 5 shallots or 1 medium-sized onion; 1 slice terasi; 2 cloves garlic; 5 shallots or 1 medium-sized onion

Saté Godog

Preparation info

to serve
six to eight

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This kind of saté is better if you have one of the less expensive cuts of meat. Although you can, if you wish, put the pieces on to a skewer and heat them under the grill just before serving, Saté Godog is more often put straight from the pan into a serving-dish.

For a main course, these ingredients will serve six to eight people:

Ingredients

Asia
Indonesia
Stew
Main course
Gluten-free
Spicy
South East Asia

Ingredients

Method