The marinade for this satay is a bit reminiscent of the sauce or marinade for the Indonesian dish called Babi Ketjap. The big difference is in the sauce, as in this case we do not use a peanut sauce that would certainly overtake the delicate taste of lamb, which we want to fully enjoy.
Ingredients for the Satay Kambing (4 guests):
* 1 lb. lamb (lamb steak, but may also be of the bolt)
* 3 cloves garlic
* 1 tsp. Sambal Oelek or Sriracha sauce
* 1/2 cup Kecap Manis Sweet Soy Sauce
* 2 tsp. ketoembar (Ground coriander seeds)
* dash of lemon juice
* Optional: tamarind, cooked
Procedure to make Satay Kambing as in Singapore:
1) Making the marinade: Put all ingredients except for the oil and the meat in a blender and liquefy, pulsing until smooth. Pour this marinade in a container with tight fitting lid, also put in the meat which you will have previously cut into 1 inch cubes and left to marinate in the marinade for at least 3 hours, preferably 24 hours.
2) You can further tenderize the meat if you wish; skewer the lamb cubes on the skewers.
3) Preparing the sauce: While the Kambing Satay skewers are delicious by themselves, typically they are served also with a Kecap Manis based sauce when serving; simply mix the Kecap Manis with lemon juice. Fry some chopped onions and garlic in plenty of oil and drain on paper towels. Wash one pepper in hot water, cut them thinly and place of the soy sauce. Just before serving, put the onions into the sauce, so they still crisp.
4) Grilling: Before they go on the BBQ Baste them with olive oil. Preheat the barbecue so it is very hot; place the skewers on the grill and turn them continuously with your tongs; they need to cook quickly but not be burned. You can also baste again with oil while grilling them to enhance flavor. Because you will be turning them continuously like this you need your barbecue to run very hot. When they are finished cooking put them in a bowl, sprinkle some sea salt over and serve your Kambing Satay skewers on individual plates with some sauce poured over them.