Grilled Goat Satay from Solo
Ingredients
- 1 kilogram young lamb fat and meat, cut into cubes as desired
- 30 satay sticks
- 15 tablespoons sweet soy sauce
- 4 teaspoons tamarind juice
- Butter or margarine as needed
- 6 kaffir lime leaves, remove veins
- 10 bird's eye chilies, red or green
- 10 shallots, thinly sliced
- 2 tomatoes, sliced or chopped
- 2 limes, sliced and use juice
Ground spices
- 12 shallots
- 6 garlic cloves
- 4 teaspoons coriander seeds, roasted first
- Pepper, sugar, salt, and 1 tablespoon cumin, roasted first
- Ginger, size of 1.5 finger joints
Preparation
Heat butter or margarine until melted
Sauté the ground spices until fragrant and cooked, then remove and transfer to a flat plate
Add sweet soy sauce and tamarind juice, stir until well mixed
Coat the lamb fat and meat with the spice mixture, let it marinate for a while to absorb
While waiting for the marinade to absorb, prepare a charcoal fire
Skewer the marinated lamb fat and meat onto satay sticks
Grill the satay until cooked, turning occasionally and basting with remaining marinade, then remove and place on a serving plate
Mix all the complementary ingredients together
