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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.
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.
Check out my recipes for Indonesian national dishes:
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.
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 an aroma.
Secondly, marinate the meat pieces with cooked spices for about 1-2 hours.
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.
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.
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.
Before you go, why don’t you check my other recipes that you may like?
- Indonesian beef Rendang.
- Pakistani Aloo Keema – minced meat curry with potatoes.
- Lamb burger kebabs.
- Lamb Tongseng – braised lamb in spicy coconut milk and sweet soy sauce.
Thank you and all the best.