| This recipe is liked by 1 person(s). |
Lamb Sate with Tamarind Sauce—Sate Buntel—Indonesia
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Barbecue Bible--Steve Raichlen
| For the Lamb: | |
| 1 pound | ground lamb |
| 1 teaspoon | ground coriander |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper, freshly ground |
| For the Marinade/Sauce: | |
| 1 cup | Tamarind water, or frozen tamarind puree, thawed |
| 1/3 cup | cup firmly packed light brown sugar |
| 1 ½ teaspoon | soy sauce |
| 1 ½ teaspoon | molasses, mix together soy sauce and molasses |
| For Garnishing: | |
| 1 | cucumber, peeled and thinly sliced |
| 2 medium | shallots, thinly sliced |
Combine the lamb, coriander, salt, and pepper in a medium-size bowl and stir to blend. Divide into 4 equal portions.
Lightly oil a plate. Lightly wet your hands with cold water. Take a portion of lamb mixture and mold it onto a wide skewer to form a sausage-like kebab 4 inches long an 1 inch thick. Place the sates on the prepared plate, cover, and refrigerate for 1 hour.
Preheat the grill to medium-high.
Make the marinade. Combine the Tamarind Water, sugar, and sweet soy sauce in a small nonreactive saucepan and boil, stirring to dissolve the sugar, until thick and syrupy, about 3 minutes. Let cool completely. Pour half the mixture into one or more small bowls and set them aside for serving.
When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until the lamb is nicely browned and cooked through, 8 to 12 minutes in all. Halfway through the cooking process, begin brushing the sates with the remaining tamarind sauce. Transfer the sates to a platter and brush one final time with tamarind sauce. Garinsh the sates with the sliced cucumber and shallots. Serve the reserved sauce on the side for dipping.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe