Name: Lamb Sates with Tamarind Sauce
Yield: Serves 4 as an Appetizer, 2 as a Main Course
Cuisine: Indonesia
Ingredients: 1 tablespoon sweet soy sauce (ketjap manis), or 1½ teaspoons each regular soy sauce and molasses; 1 teaspoon ground coriander; 1 pound ground lamb; 4 squares (each 6 inches) caul fat (optional); 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ⅓ cup firmly packed light brown sugar; 1 cup Tamarind Water or frozen tamarind puree, thawed; 1 cucumber, peeled and thinly sliced; 1 large or 2 medium-size shallots, thinly sliced

Preparation info

Serves
4
as an Appetizer

Difficulty
Easy

Appears in

The Barbecue Bible

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.

To be st