Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Ratami’s Lamb Satay

By , 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
Tbsp. lemon juice
2 Tbsp. kecap manis (see Note)

Meat

lb. lamb, cut into bite-sized pieces

Steps

  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.

Notes

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.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Welcome to the Culinate archives

An update

Please explore our recipes and stories.

Subscribe