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home > recipes > meat > indonesian lamb kebabs
from U.S. (Satay Kambing) 3 shallots, peeled and finely chopped 2 cloves garlic, peeled and crushed 3 tablespoons dark soy sauce 1/2 teaspoon crushed red pepper 2 teaspoons ground coriander 2 teaspoons ground ginger 2 tablespoons vinegar 2 tablespoons oil 3 pounds boned leg or shoulder of lamb, cut into 3/4 inch cubes. Peanut sauce Combine shallots, garlic, soy sauce, red pepper, coriander, ginger, vinegar and oil in large, deep bowl. Add lamb cubes. Mix until lamb is throughly coated with spices. cover and refrigerate at least 3 hours or up to 12 hours. Thread lamb cubes on 12 wooden or metal skewers. Grill over hot coals until brown on outside but pink in center, 4 to 6 minutes on each side. Serve with peanut sauce. Makes 12 kebabs Note: Beef, preferably tender cut of steak is excellent grilled as satays, too. Be sure to soak skewers in water before threading the meat. This method will prevent burning to the skewers. PEANUT SAUCE (Bumbu Satay) 1 1/2 cups shelled peanuts 2 tablespoons peanut oil 1/2 onion, peeled and chopped 1 clove garlic, peeled 1/2 teaspoon crushed dried chiles 1 tablespoon ground ginger 1 teaspoon brown sugar 2 tablespoons lemon juice 2 cups hot water Salt, pepper Saute peanuts in oil in skillet, stirring constantly, until browned. Transfer to food processor bowl or blender. Add onion, garlic, chiles, ginger, brown sugar and lemon juice. Puree until very smooth, adding some hot water, if necessary. Work in remaining hot water, adding enough to make sauce that is thick enough to coat spoon. Transfer sauce to saucepan. simmer 2 minutes, stirring. Season to taste with salt and pepper. Peanut sauce can be made up to 2 weeks ahead and stored, covered, in refrigerator. Makes 3 cups sauce, or enough for 12 servings. Enjoy! Kamala

Indonesian Lamb Kebabs


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keyword: indonesian
keyword: kebabs
ethnicity: australian/south pacific
recipes for meat
recipes by Putridujung
Email Address:
(posted January 30, 2002)

from U.S.

(Satay Kambing)

3 shallots, peeled and finely chopped
2 cloves
garlic, peeled and crushed
3 tablespoons dark
soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons ground
coriander
2 teaspoons ground ginger
2 tablespoons
vinegar
2 tablespoons oil
3 pounds boned leg or shoulder of
lamb, cut into 3/4 inch cubes. Peanut sauce

Combine shallots, garlic, soy
sauce, red pepper, coriander, ginger, vinegar and oil in large, deep bowl. Add lamb cubes. Mix until lamb is throughly coated with spices. cover and refrigerate at least 3 hours or up to 12 hours.

Thread
lamb cubes on 12 wooden or metal skewers. Grill over hot coals until brown on outside but pink in center, 4 to 6 minutes on each side. Serve with peanut sauce.

Makes 12 kebabs
Note:
Beef, preferably tender cut of steak is excellent grilled as
satays, too. Be sure to soak skewers in water before threading the
meat. This method will prevent
burning to the skewers.

PEANUT SAUCE
(Bumbu Satay)

1 1/2 cups shelled peanuts
2 tablespoons
peanut oil
1/2
onion, peeled and chopped
1
clove garlic, peeled
1/2 teaspoon crushed dried chiles
1 tablespoon ground ginger
1 teaspoon
brown sugar
2 tablespoons
lemon juice
2 cups
hot water
Salt, pepper

Saute peanuts in oil in
skillet, stirring constantly, until browned. Transfer to food processor bowl or blender. Add onion, garlic, chiles, ginger,
brown sugar and lemon juice. Puree until very smooth, adding some hot water, if necessary. Work in remaining hot water, adding enough to make sauce that is thick enough to coat spoon.
Transfer
sauce to saucepan. simmer 2 minutes, stirring. Season to taste with salt and pepper. Peanut sauce can be made up to 2 weeks ahead and stored, covered, in refrigerator. Makes 3 cups sauce, or enough for 12 servings.

Enjoy!
Kamala



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