Satay Kambing (Lamb Satay)
A sweet-and-sour marinade typifies this west Javanese-style satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
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Credit: Todd Coleman
MAKES 16 SKEWERS
1 tbsp. tamarind paste
1 tbsp. dark brown sugar
2 tsp. peanut oil
1 1/2 tsp. ground coriander
1 1/2 tsp. ground turmeric
1 tsp. kosher salt
3 cloves garlic, chopped
3 large shallots, chopped
1 2″ piece ginger, chopped
1 lb. lamb shoulder, cut into 1″-wide, 1/4″-thick slices
Stir tamarind and 3 tbsp. boiling water in a bowl until dissolved; pour through strainer into a food processor. Puree with sugar, oil, coriander, turmeric, salt, garlic, shallots, and ginger. Combine paste and lamb in a bowl; chill 4 hours.
Build a hot charcoal fire in a grill. Thread 2 pieces of lamb each on 16 skewers; grill, turning, until lightly charred, about 4 minutes.
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