Sate Kambing (Indonesian Lamb Satay)

Ingredients

• 500g lamb leg or shoulder, cut into 2-3 cm cubes
• 20-25 bamboo skewers, soaked in water for 30 minutes

For Lamb Marinade:

• 4 cloves garlic
• 5 shallots
• 1 inch ginger
• 1 tsp coriander powder
• 1/2 tsp white pepper
• 1 tbsp palm sugar (gula merah), finely chopped
• 2 tbsp tamarind pulp, dissolved in 3 tbsp warm water (strain for water)
• 3 tbsp sweet soy sauce (kecap manis)
• 1 tbsp cooking oil
• 1/2 tsp salt
• Optional: 1-2 tbsp grated pineapple (for tenderizing)

For Grilling Basting Sauce:

• 4 tbsp sweet soy sauce (kecap manis)
• 2 tbsp cooking oil
• 1 tbsp tamarind water (from marinade prep)
• Pinch of salt

For Peanut Sauce:

• 150g roasted peanuts, crushed or blended
• 2 cloves garlic
• 3 shallots
• 1-2 red chilies (optional, adjust to taste)
• 1 tbsp palm sugar
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp tamarind paste, dissolved in 2 tbsp warm water
• 1/2 tsp salt
• 150-200ml hot water

Instructions

1. Prepare the Lamb and Marinade: Cut the lamb into 2-3 cm cubes. In a mortar and pestle or food processor, grind garlic, shallots, ginger, coriander powder, and white pepper into a fine paste. In a bowl, combine this paste with palm sugar, tamarind water, sweet soy sauce, cooking oil, and salt. Add the lamb cubes and grated pineapple (if using). Mix well to coat all lamb pieces. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. Thread the Skewers: Thread the marinated lamb onto the soaked bamboo skewers, about 4-5 pieces per skewer. Do not pack them too tightly to ensure even cooking.
3. Prepare the Grilling Basting Sauce: In a small bowl, mix sweet soy sauce, cooking oil, tamarind water, and a pinch of salt. Set aside.
4. Prepare the Grill: Prepare a charcoal grill, aiming for medium-high heat. Alternatively, use a gas grill or an oven broiler.
5. Grill the Sate: Place the skewers on the hot grill. Grill for 3-4 minutes per side, turning frequently. While grilling, baste the sate generously with the basting sauce using a brush. Continue grilling and basting until the lamb is cooked through and slightly charred, about 10-15 minutes total, depending on the heat and desired doneness.
6. Make the Peanut Sauce: If making from scratch: In a food processor, blend roasted peanuts with garlic, shallots, red chilies (if using), palm sugar, sweet soy sauce, tamarind water, and salt until smooth. Gradually add hot water until the desired consistency is reached (thick but pourable). Heat the sauce in a small saucepan over low heat for a few minutes, stirring occasionally.
7. Serve: Arrange the grilled sate on a serving plate. Pour the peanut sauce over the sate, or serve it on the side as a dipping sauce. Garnish with sliced shallots, tomatoes, cucumber, and lime wedges. Serve hot with steamed rice or lontong.