My Sate Kambing is a tribute to the Indonesian Lamb Satay dish but with fewer ingredients, less skill required and reduced preparation time. Therefore my Sate Kambing is delightful family-friendly food, perfectly suited to mid-week cooking. You can have restaurant quality food in your home, on your dining table in under 30minutes and without the cost, shame, guilt that can be attached to ordering delivery food, which can be expensive, with unknown ingredients and often not as healthy.
I chose lamb forequarter chops for this recipe as they are super budget-friendly, convenient to cook, require minimal preparation and are super delicious. Here are some other reasons I love this cut of Australian Lamb:
My Notes on Forequarter Chops
- Forequarter chops are affordable, tasty, quick, convenient, robust and adaptable to many cooking methods.
- Lamb forequarter chops can accept good marinating overnight, or cook quickly and simply with a bit of olive oil and salt over medium-high heat for five minutes per side.
- These chops are one of my favourite cuts; I always have some in the freezer for back up quick meals.
- Lamb forequarter chops have a good amount of fat, a small bone for cooking both providing extra flavour. This robust cut can be utilised for a low and slow, cooked stew, or a quick high heat barbecue.
Sate Kambing – Lamb Satay
- 1kg Forequarter chops
- 100g Kecap manis
- 50g Peanut oil
- 10g Turmeric powder
Indonesian Peanut Sauce Ingredients
- 50g Peanut Oil
- 2 cloves Garlic, finely chopped
- 25g Shrimp paste
- 250g Unsalted peanuts, ground
- 25g Palm sugar
- 25g Kecap manis
- 10g Indonesian sambal oelek
- 50g Water
- 150g Coconut milk
- Crushed peanuts
- Lime wedges
- Spring onions, finely sliced on an angle
Side Salad Ingredients
- 150g/ 1lge Red onion, finely sliced
- Cucumber, in half lengthways, sliced on angle
- Bean sprouts, washed and drained
- Coriander, leaves only, reserve stems and roots for another recipe
- Fried onions, to garnish
- 1 Lime, juice only
For the sauce:
- Heat oil, fry garlic and shrimp paste until caramelised and fragrant, approximately one minute.
- Add peanuts and sugar until starting to colour, approximately two minutes.
- Stir in remaining ingredients and cook gently for 10- 15minutes whilst stirring.
- Remove from heat, and serve.
- Can keep in an airtight container in the fridge.
For the lamb:
- Whilst satay sauce is cooking, combine the peanut oil, turmeric and kecap manis and brush thoroughly over the lamb chops.
- Cook the lamb over an high heat on a griddle pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised, some char is good up to 5 minutes per side.
- Serve on a platter with peanuts, spring onions, lime and optional toppings with a generous portion of the peanut sauce and side salad.
For the salad:
- Whilst the sauce and meat are cooking, place onion, cucumber, bean sprouts and coriander in a bowl and toss through lime juice.
- Top with fried onions to serve.
- Refined sugar-free