The best Indonesian lamb satay that is easy to make

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Lamb Satay

Lamb Satay is very easy to make and a perfect choice for Sate Kambing – goat satay lovers. 

Because in some places like the UK, the goat’s meat is not really easy to get hold of. But lamb definitely is. 

Hence, for any cooking that requires goat’s meat, we can always replace it with lamb.

And this Indonesian lamb satay is one of them.


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a plate of meat skewers with a bowl of peanut sauce with an overlay text

You might know that Satay was one of the official national dishes in Indonesia together with Gado-gado, Rendang, Soto, and Nasi Goreng. These five dishes are extremely popular across the country that you literally can find any places to eat, restaurants, or street-food sellers who do this food all over Indonesia. 

As for Satay, there are many types according to what meat you put on the skewers. There is chicken satay, goat satay, beef satay, pork satay, prawn satay, and cuttlefish satay.

But really, the most sought-after ones are either chicken satay or goat satay.

Now, since I live in the UK, I find it a bit difficult if not very difficult to find goat’s meat. However, there is an abundance in lamb.

So I always use lamb to make goat satay. After all, lamb and goat are cousins, aren’t they? 😊

And I’m always happy with the result, as lamb satay is actually more delicious than goat satay. Maybe because the lamb’s meat doesn’t smell as strong as goat’s meat.

Therefore, this recipe is like a copycat of the traditional Indonesian goat’s meat satay. 

meat on the skewers with peanut sauce

Check out my recipes for Indonesian national dishes:

  1. Beef Rendang.
  2. Sate Ayam (chicken satay).
  3. Soto Ayam.
  4. Gado-gado.
  5. Nasi Goreng.

Simple ingredients 

The real Sate Kambing (goat satay) in Indonesia doesn’t use many ingredients. The secret of mouthwatering satay lies in the quality of the meat itself. 

Not only the meat has to be fresh, but it also has to be the meat of a young goat so that it won’t be tough and hard. 

Another secret is, Indonesians like to tenderize the meat before cooking by covering it with Papaya leaves.

Let me pause here.

Papaya leaf contains papain enzyme that helps soften the meat. And it is used widely in Indonesia as a means to tenderize the meat for satay. Because papaya leaves are easy to get and don’t cost a lot.

Here in the UK, there is no way I can get papaya leaves. But, I can get meat tenderizer powder that is made of papaya leaf. 

So essentially both are the same. 

You can get this meat tenderizer at Asian shops or at Amazon online

For this recipe, you will only need one teaspoon.

How to make lamb satay

In the summertime, I can make Satay on the barbecue. But in the cold winter season, I just use my oven grill or a griddle pan. Though I prefer the latter one as it is easy to control.

First, you need to blend the onion, garlic, cumin powder, ground coriander, and salt in a food processor. Then fry the mixture together with kaffir lime leaf until it releases aroma.

chopped onion and spices on a frying pan
frying spices

Secondly, marinate the meat pieces with cooked spices for about 1-2 hours. 

lamb pieces with spices
lamb in marinade

Thirdly, heat up your griddle pan and drizzle one teaspoon of oil over it. When your pan is hot and ready, arrange the meat skewers on the pan and cook them at moderate-high heat. 

grilling lamb on the skewers
lamb satay on griddle pan

Make sure you keep turning each skewer to make sure the meat is evenly cooked. 

When your satay is cooked, you can enjoy it with just a drizzle of sweet soy sauce and pickled cucumber on the side. Or, you can have the satay with spicy peanut sauce, a splash of sweet soy sauce, and the pickled cucumber. Ah, don’t forget a plate of hot plain white rice. So your dinner is sorted.

skewers of lamb satay

Lamb Satay

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Lamb satay is as delicious as goat satay. This recipe will show you how to make the best and easy satay like the real Indonesian Sate Kambing but using lamb.

Ingredients

  • For the satay:
  • 600 gr/ 21.16 oz lamb meat, cut in small cubes.
  • 1 tsp meat tenderizer (see the note).
  • 1 onion.
  • 4 garlic.
  • 1 tsp ground coriander.
  • ¼ tsp cumin powder.
  • 1 tsp salt.
  • 4 kaffir lime leaves.
  • 2 tbsp oil.
  • For the sauce:
  • ⅓ cup/ 80 ml/ 2.82 fl.oz sweet soy sauce.
  • 100 gr/ 3.53 oz roasted salted peanuts (see the note).
  • 1 onion, roughly chopped.
  • 5 garlic cloves.
  • ½ tsp salt.
  • 1 tsp sugar.
  • 1 tsp chilli powder (preferably Kashmiri chilli powder).
  • 1 cup/ 240 ml/ 8.12 fl.oz water.
  • ¼ cup/ 60 ml/ 2.11 fl.oz sweet soy sauce.
  • For the pickled:
  • 100 gr cucumber (approximately 1/3), cut in small cubes.
  • 1 carrot, cut in small cubes.
  • ¼ red onion, chopped.
  • 2 bird’s eye chillies, chopped.
  • ½ lime, juiced.
  • ¼ tsp salt.
  • 1 tsp sugar.

Instructions

  1. Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
  2. In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
  3. Heat the oil on a small frying pan, and fry the spice mixture and kaffir lime leaves until it’s cooked and smell fragrant. Set aside to cool slightly.
  4. When the spice is cool, add it to the meat and mix it until all the meat pieces are covered with the spice mixture. Set aside to marinate for at least one hour.
  5. In the meantime, you can make the sauce. Put the peanuts, onion, garlic, chilli, salt and water in a blender. Blitz until you get a grainy smooth peanut mixture.
  6. Then cook the peanut mixture in a cooking pan until it’s boiling and simmering. The sauce will look shiny with a little oil on the side. 
  7. To make the pickle, put the cucumber cubes, chopped carrot, onion, and chillies in a mixing bowl. Drizzle over the lime juice and sprinkle the salt and sugar. Taste it and add the sugar or salt accordingly. The pickle should taste refreshingly tangy, spicy, salty and a little bit sweet. Yummy.
  8. When your meat is ready to grill, heat your griddle pan and drizzle a teaspoon of oil. Put the skewers of lamb on the pan and cook at moderate-high heat. Take care and keep turning the skewers every so often.
  9. Once the satay is cooked, arrange on a plate and top it with the sauce and sweet soy sauce. Enjoy your lamb satay with the pickle on the side.
Nutrition Information
Yield 4 Serving Size 1 Amount Per Serving Calories 770Total Fat 51gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 31gCholesterol 146mgSodium 2077mgCarbohydrates 33gFiber 4gSugar 20gProtein 46g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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Related posts

Thank you for reading the post. I hope you’re now wanting to try the recipe. When you do, it will be great if you could share what you think about your lamb satay in the comments below. You can also share a picture of your creation if you want to. And tag me on Instagram or Pinterest @soyummyrecipesbydevy if you share your photos there.

Before you go, why don’t you check my other recipes that you may like?

Thank you and all the best.

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