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Ratami’s Lamb Satay

By , from the Matthew Amster-Burton collection


This recipe was adapted by John Thorne from Rosemary Brissenden’s Southeast Asian cookbook Joys and Subtleties.



1 tsp. tamarind paste
1 Tbsp. hot water
2 garlic cloves, minced
½ tsp. salt, or to taste
2 medium or 1 large shallot, peeled and grated
1 Tbsp. palm sugar
Tbsp. lemon juice
2 Tbsp. kecap manis (see Note)


lb. lamb, cut into bite-sized pieces


  1. Dissolve the tamarind paste in the hot water and press the pulp through a sieve. Mix the strained liquid with the remaining marinade ingredients in a bowl.
  2. Stir in the meat so that all the pieces are coated, and let marinate at room temperature for an hour or so.
  3. Thread the meat onto bamboo skewers and grill over charcoal.


The thick, sweet Indonesian soy sauce known as kecap manis is available at Asian grocery stores and online.

Related article: Meat on a stick

This content is from the Matthew Amster-Burton collection.

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