- 2 teaspoons turmeric
- 2 teaspoons cumin seeds, crushed
- 2 teaspoons fennel seeds, crushed
- 1 1/2 teaspoons salt
- 6 tablespoons thick canned coconut cream
- zest of 1 lemon
- 1 tablespoon sugar
- 750g lamb – leg meat trimmed and cubed
In a glass or ceramic bowl combine all the ingredients except the lamb, and stir to
dissolve the sugar.
Add the lamb cubes and mix to coat with the spice mixture. Cover and refrigerate for at least two hours, though overnight is preferable turning the lamb occasionally. While you’re marinating the meat, soak your bamboo skewers in water so they don’t burn when you’re cooking.
When you’re ready to cook, thread the lamb onto the skewers – about 6 cubes per skewer. Heat a grill or barbecue and when very hot put the skewers on. Cook until brown and crunchy and serve with a peanut sauce! Yum! Wash down with a frosty cold beer!
STOP THE CHOP ? from World Food Indonesia
THE SATE TOUR pg 48
“Meat on a stick is by no means a patentable invention, it was probably the Neanderthal cooking method of choice, but skewered meat cooked over coals and called sate is an Indonesian institution. Any meat can be used: goat, chicken, mutton, rabbit, pork, entrails or even horse and snake can find their way on to a sate skewer. Cooking the sate over coals produces aromas delicious enough to lure a vegetarian. Sate is nearly always prepared 10 to a serve with spicy peanut sauce and rice or lontong (rice steamed in banana leaves). Here are a few of the more well-known sate.
In Jakarta, Jl Sabang is famed as the sate capital of Indonesia. Dozens of sate hawkers set up on the street in the evening and the pungent smoke from their charcoal braziers fills the air. Most business is takeaway ? some very expensive cars pull up here ? but benches are scattered along the street for a sit-down meal.
The road between Bandung and Lembang, and in Tawangmangu (both in Java) you’ll find eateries serving up sate kelinci (rabbit sate).
Sate served with lontong and a smooth, spicy, yellow-coloured, turmeric-heavy sauce is a West Sumatran speciality and is sold all over Indonesia as sate Padang.
Balinese sate, sate lilit, is made with minced, spiced meat that’s pressed onto skewers.
The Madurese are famous for their sate, served with rice and a sweet and spicy soy sauce. It may not differ much from other sate varieties, but sate Madura is still an experience. It is traditionally sold at night from boat-shaped carts plying the streets in search of the hungry. And when the shadow of a Madurese sate boat floats by, the bells on its bow jingling with each ebb and flow, it’s hard to resist a late-night meal of spicy sate Madura.
The regional government office in Bandung is known, because of its peculiar spire, as Gedung Sate (the Sate Building).” p 48