Sate I

A sate is an Indonesian dish, similar to kebabs, which is often served as part of a Rijsttafel. Sate I has lamb as its base and may be served as a first course, as part of a Rijsttafel or with boiled rice as a satisfying lunch or supper.3 garlic cloves, crushed

4 tablespoons soy sauce

1 tablespoon soft brown sugar

1 small onion, grated

1 tablespoon lemon juice

½ teaspoon salt

2 lb. boned leg of lamb, cut INTO 1-inch cubes

5 fl. oz. soy sauce

1 teaspoon ground coriander

1 garlic clove, crushed

1 green or red chilli, finely chopped

3 tablespoons soft brown sugar

2 tablespoons dark treacle or molasses

1 tablespoon lemon juice

In a small mixing bowl, mix the garlic, soy sauce, sugar, onion, lemon juice and salt together. Place the meat cubes in a large bowl and pour over the soy sauce mixture. Turn the meat cubes in the mix-ture to coat them. Cover the bowl and set aside for 1 hour.

Meanwhile, make the sauce. In a medium-sized saucepan, combine all the sauce ingredients. Set the pan over moderate heat and bring the sauce to the boil, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, for 5 minutes. Remove the pan from the heat and keep the sauce warm while you grill the meat.

Preheat the grill to high and line the grill pan with aluminium foil.

Remove the lamb cubes from the bowl and discard the marinade. Thread the lamb cubes on to skewers. Place the skewers on the rack in the grill pan and grill for 8 minutes. Turn the skewers over and grill for a further 6 minutes.

Remove the skewers from the heat. Pile them on to a warmed serving platter. Pour the sauce into small individual saucers and serve immediately, with the meat.

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