Large indonesian lamb satay with spicy peanut sauce

Ratami’s Lamb Satay

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook

Yield: n/a
Collections: Asian Lamb

Featured Ingredients

Also called tamarind paste, this is pure concentrate of tamarind pod. Tamarind concentrate contains natural sugar, and 12% tartaric... Size Options
$6.99 tamarind paste

Ratami’s Lamb Satay Recipe

  • 1 teaspoon tamarind paste
  • 1 tablespoon hot water
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (or to taste)
  • 2 medium or 1 large shallot, grated
  • 1 tablespoon palm sugar
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons kecap manis
  • 1 1/2 lbs lamb, cut into bite-sized pieces
  • "peanut sauce # 1"
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Preparation Instructions

Dissolve tamarind paste in the hot water and press the pulp through a sieve. Mix this with the remaining marinade ingredients in a bowl. Stir the meat into this so that all the pieces are coated and let marinate at room temperature for an hour or so. Thread meat onto skewers and grill over charcoal. Serve immediately with peanut sauce for dripping.

Yield: n/a

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