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.
Ingredients
- 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, ¼″-thick slices
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Instructions
instruction 0
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.
instruction 1
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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