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Ratami’s Lamb Satay

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Introduction

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

Ingredients

Marinade

	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
	1½	Tbsp. lemon juice
	2	Tbsp. kecap manis (see Note)

Meat

1½

lb. lamb, cut into bite-sized pieces

Steps

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.
Stir in the meat so that all the pieces are coated, and let marinate at room temperature for an hour or so.
Thread the meat onto bamboo skewers and grill over charcoal.

Notes

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

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