Lamb Sates with Tamarind Sauce

Sate Buntel

Preparation info
  • Serves


    as an Appetizer
    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

The largest of all Indonesian satés (at least of the ones I sampled) is a sausage-size kebab of ground lamb that takes four skewers to hold it. I first tasted it in Jakarta at a simple but spotless eatery called Asli. The saté originated in the city of Solo in Java, explains Asli’s owner, Mr. Budiyanto, whose grandparents came from Solo and founded the restaurant in 1949. The Solo influence is apparent in the sweet-sour tamarind sauce used for basting and serving the satés.

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