Friday, October 17, 2014

Sate Kambing


Sate Kambing or Lamb Satay with a Mediterranean and Indian twist. Why Mediterranean and Indian twist? Because I opted for spices instead of Indonesian or Malaysian herbs. But still, I vouch its still Indonesian due to lamb meat atop lemongrass sticks (Easy Chicken Kebab) instead of skewers or sticks. Interesting right? I know. And why lamb for the matter in fact? Well, chicken and beef are a no show as the food show for my other half-half. Thus, logically, it had to be lamb which of course is my love as well (Lamb Massaman Curry, Lamb Spaghetti, Lamb Kofta Curry, Lamb Burgers & Malaysian Lamb Curry Noodles). Making Sate Kambing I think is pretty much not a brain cracker and if you opt for store bought spices, all the better easier. Mix minced lamb alongside the spices and stick on lemongrass sticks prior to grilling on portable grill or bbq pit, or can go into the oven as well. After grilling, tucked into these juicy succulent sate kambing, by right should be with kuah kacang/peanut satay sauce which I didn't make. Instead, thrown in again with an Indian twist, we had Sate Kambing alongside salad (Vegetable Raita). Sounds weird? Of course not. After all, there is no right or wrong formula for your food likings (Watermelon Salad). 

Ingredients
400g minced lamb
6 sticks of lemongrass (lightly crush the white thick end)

Spices
1 tsp plain chilli powder
A pinch of garam masala (or all spice powder)
1/2 tsp cumin powder
1/2 tsp fennel powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garlic paste
1 tsp ginger paste
1 tsp onion/shallot paste
Salt for taste

Method
Mix lamb with all the spices and salt. 
Knead lightly till mixture comes together.
Divide into 6 portions. 
Roll each portion into a sausage shape.
Flatten the mixture on the palm of your hand.
Lay a lemongrass down to the centre and towards the lightly crushed white end.
Bring the mixture together and mould tightly to enclose it. 
Gently roll to even it out.
Meaning - clump the lamb over the lemongrass.
Heat a portable grill (non-stick will be good) and pour a little oil.  
Grill on both sides for thorough charred and cooked on both sides. 







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18 comments:

  1. i had lemon grass but didn't know what should i make best out of it :) this is really delicious :)

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  2. These look so good and mouth watering ;)

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  3. I din know that lemon grass can be used like this, it is perfectly cooked.

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  4. We also prefer to stay home when the whole world is traveling. Love this idea of lemongrass as skewers, looks very tempting

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  5. Lemon grass always good Nice post dear <3

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  6. Yumm yumm yummy.. Loved this flavourful tasty lamb kebabs.. I'm sure it tasted great.

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  7. I couldn't even imagine the flavours in your kebab with lemon grass skewers...Wonderful idea...Love it.

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  8. This is the first time I have seen lemon grass used as skewers. What a lovely idea and the smell must be heavenly! Kebabs look mouth-watering!

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  9. I like going off on holidays during the non-peak seasons too, but it's always too hard trying to organise the right time around everyone's schedules!! Wish I could plant lemongrass in my own garden (it is so difficult trying to get anything to grow in my garden!)- fresh lemongrass is really expensive here! Your lamb skewers look delicious ;)

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  10. Great idea to use the lemongrass for the kebab stick!

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  11. Hahaha.. m so like u.. i wud like to visit places or go on holidays in off season only .. it is more peaceful then,., this recipe is super awesome.. will give it a try :)

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  12. Must be very tasty with the lemon grass.

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  13. They are so good!! Wish i could try one soon!!

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  14. Love them so much...mutton or lamb is a favourite

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  15. This looks so awesome..Would love to try this.

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  16. Oh wow this recipe looks super yummy
    xx

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