Name: Sate kambing
Total time: 80 min
Yield: 4 personnes
Cuisine: Indonésienne
Ingredients: 500 g lamb; 3 clove(s) garlic; 5 shallot(s); 10 g galangal; 1 tbsp coriander seeds; 3 tbsp tamarind juice; 3 tbsp kecap manis; 1 tsp salt; 0.5 tsp pepper; 2 tbsp water; 5 shallot(s); 6 bird's eye chili(es); 1 tomato(es); 1 lime(s); 100 g kecap manis

Recipe

01:20 Medium

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Servings

4 personnes

Ingredients

Instructions

Preparing the ingredients:

1Cut the lamb into cubes about 2 cm and set aside in a large bowl.
2Roughly chop the galangal.
3Peel the garlic and shallots.

Preparing the marinade:

4In a blender, put the galangal, coriander seeds, garlic, shallots, and tamarind juice.
5Blend until smooth.
6Pour the marinade over the meat.
7Then add the salt, pepper, kecap manis, and water.
8Let marinate for at least 1 hour, ideally overnight for more flavorful meat.

Preparing the dipping sauce:

9Peel and finely chop the shallots.
10Also chop the bird's eye chilies and cut the tomato into small dice.
11In a bowl, mix the shallots, chilies, tomato, kecap manis, and lime juice.

Cooking the skewers:

12Grill the chicken skewers for about 4-5 minutes on each side, until cooked and lightly caramelized.
13Serve the lamb skewers with the sauce.

About this dish

Sate kambing is an iconic specialty from Indonesia, made of lamb or mutton skewers marinated in a blend of spices then grilled over charcoal. Originating from the island of Java, this dish is especially popular in the regions of Yogyakarta and Solo. Traditionally served with sweet soy sauce (kecap manis), shallots, chili, and fresh tomatoes, sate kambing captivates with its smoky flavor, tender meat, and the balance between sweet, salty, and spicy flavors.