Coconut lamb satay (sate kambing)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | (800-gram) lamb leg chops | |
| 1 | small | Onion |
| 1 | Clove garlic;crushed | |
| 1 | tablespoon | Tamarind sauce |
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Sambal oelek (see recipe) |
| ¼ | cup | Dessicated coconut |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Sesame oil |
Directions
Date: Sun, 23 Jun 1996 19:29:55 +0700 From: Jane <lmuiw@...>
Exported from : Step-by-step Indonesian Cooking 1. Remove fat and bones from lamb chops and cut into 2 cm cubes.
2. Combine lamb with chopped onion,garlic,tamarind sauce,soy sauce,vinegar, sambal oelek and coconut. Marinate for 2 hours or refrigerate overnight.
3. Thread lamb onto sweekers, brush with combined oils and cook under a hot preheated grill for 3 minutes.
Hint : Try this marinate with beef,chicken or pork EAT-L DIGEST 22 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .