Best 4 Indonesian Lamb Satay With Spicy Peanut Sauce Recipes
Indonesian lamb satay with spicy peanut sauce is a delectable dish that tantalizes the taste buds with its exotic flavors and aromas. Originating from the vibrant culinary traditions of Indonesia, this dish combines succulent lamb meat, aromatic spices, and a rich peanut sauce to create a symphony of flavors that is both satisfying and distinctive. Whether you're a seasoned foodie or a home cook looking to explore new culinary horizons, this article will guide you through the fascinating world of Indonesian lamb satay, providing insights into its history, variations, and the essential steps for preparing this mouthwatering dish in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
LAMB SATAY
Lamb satay is as delicious as goat satay. This recipe will show you how to make the best and easy satay like the real Indonesian Sate Kambing but using lamb.
Provided by Devy Dar
Time 2h40m
Number Of Ingredients 28
Steps:
- Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
- In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
- Heat the oil on a small frying pan, and fry the spice mixture and kaffir lime leaves until it's cooked and smell fragrant. Set aside to cool slightly.
- When the spice is cool, add it to the meat and mix it until all the meat pieces are covered with the spice mixture. Set aside to marinate for at least one hour.
- In the meantime, you can make the sauce. Put the peanuts, onion, garlic, chilli, salt and water in a blender. Blitz until you get a grainy smooth peanut mixture.
- Then cook the peanut mixture in a cooking pan until it's boiling and simmering. The sauce will look shiny with a little oil on the side.
- To make the pickle, put the cucumber cubes, chopped carrot, onion, and chillies in a mixing bowl. Drizzle over the lime juice and sprinkle the salt and sugar. Taste it and add the sugar or salt accordingly. The pickle should taste refreshingly tangy, spicy, salty and a little bit sweet. Yummy.
- When your meat is ready to grill, heat your griddle pan and drizzle a teaspoon of oil. Put the skewers of lamb on the pan and cook at moderate-high heat. Take care and keep turning the skewers every so often.
- Once the satay is cooked, arrange on a plate and top it with the sauce and sweet soy sauce. Enjoy your lamb satay with the pickle on the side.
Nutrition Facts : Calories 770 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 146 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 2077 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
LAMB SATAY
Originated in Indonesia, satay is a widely renowned in almost all regions of the country and is getting more popular arround the world. It is considered to be a national dish and one of Indonesia's best dishes. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurants, or during traditional celebration feasts.A famous variant among them is "Satay Kambing", it is popular in Java, made with goat, lamb or mutton. To be served either with Peanut Sauce or "Sambal Kecap", an Indonesian relish made from sweet soy sauce, chilli, sliced shallots and diced tomatoes. In his homeland, goat is more popular than lamb/sheep due to it's mild flavour. Eventhough most of indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings or spice will vary slightly by region.The main characteristic of Satay Kambing is the composition of Coriander, Turmeric & Cumin for marinade ingredients. This is one of my husband's favourite as well as our extent family & friends in Germany. According to them the marinade tastes so delicious with the touch of curry flavor. (Note: Curry Powder is based largely on five spices: turmeric, coriander, cumin, cardamom and cloves).For you who are keen of Indonesian Satays, you can also try "Satay Ayam Jawa".Tips: Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.
Provided by admin
Categories Main Course Side Dish
Number Of Ingredients 18
Steps:
- For Satay Marinade: Put all ingredients for the paste in a mortar / grinding stone and grind until smooth.
- Transfer the paste into a bowl, add the kecap manis & oil.
- Add the lamb pieces. Stir to mix. Let stand or store in the refrigerator for 2 hours to allow the flavors to blend.
- For Satay: Put about 4 - 5 cubes of lamb on each bamboo skewer. Put aside.
- For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
- Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
- Adjust the taste, if necessary add salt or sugar to taste.
- Grill the satays on charcoal or under electric / gas grill /pan grill.
- Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
- Serve hot with peanut sauce or "sambal kecap", rice or compressed rice/lontong.
- Garnish with chopped bird chillies and shallots if you like it SPICY!!
INDONESIAN LAMB SATAY WITH SPICY PEANUT SAUCE
Number Of Ingredients 19
Steps:
- TO MAKE THE MARINADE: In a food processor or blender combine the marinade ingredients and process until smooth.Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2 inch slices. Place the slices in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning occasionally.TO MAKE THE SAUCE: In a medium sauté pan over medium high heat, warm the vegetable oil. Add the red curry paste, cumin and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk and 1/2 cup water. Mix well. Add the soy sauce, live juice, and sugar. Stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise on the skewers. Just before you grill the lamb, gently reheat the sauce whisk in a little coconut or water, if needed, to thin it. Grill the lamb over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
THE BEST INDONESIAN PEANUT SAUCE
This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy!
Provided by Quistis145
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat Oil in saucepan over medium-low heat.
- Saute shallot in oil 2 minutes, or until beginning to soften.
- Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
- Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
- Simmer about 5 minutes.
- stir in lime juice.
- This can be served hot or at room temperature.
- Enjoy!
Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 2.5, Sodium 200.3, Carbohydrate 7, Fiber 1.4, Sugar 3.6, Protein 5.7
Tips:
- For the best flavor, use fresh lamb that has been trimmed of all fat and gristle.
- If you can't find lamb satay skewers, you can use wooden skewers that have been soaked in water for at least 30 minutes.
- To make the satay sauce, use a creamy peanut butter that is not too oily. You can also add a bit of tamarind paste or kecap manis to taste.
- Serve the satay with a variety of dipping sauces, such as kecap manis, sambal, or cucumber-yogurt sauce.
Conclusion:
Indonesian lamb satay is a delicious and easy-to-make dish that is perfect for any occasion. The satay sauce is creamy, spicy, and flavorful, and the lamb is tender and juicy. This dish is sure to be a hit with your family and friends.
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