Sate Kambing ( Lamb Satay )

Ingredients :

300 g Young lamb meat, cut into 1 1/2 X 2 X 3 cm pieces.

150 g Lamb liver, cut into 1 1/2 X 2 X 3 cm pieces

1 tablespoon Sweet soy sauce

1/2 tablespoon Oil or melted margarine

Sambal (Spicy)

Sweet Soy Sauce

2 Red chilies, boiled, finely sliced

5 Bird's eye chilies, boiled, finely sliced

25 cc Water

4-5 tablespoons Sweet soy sauce

1-2 Tomatoes, chopped into small pieces

2 Shallots, finely sliced

4 Kaffir lime leaves, finely sliced

Method :

• Thread 4-5 pieces of meat and liver onto the skewer.
• Combine sweet soy sauce with oil, and dip meat into this mixture.
• Grill over hot charcoal until golden brown.
• Serve immediately with sambal sweet soy sauce or peanut sauce.

Sambal Sweet Soy Sauce : Combine chilies with water and stir well. Add sweet soy sauce, tomatoes, shallots and lime leaves.

Peanut Sauce : Fry 2 tablespoons peanuts, then pound until fine. Combine with 2-3 tablespoons water, then add sweet soy sauce and sliced shallots.

Note : Lamb satay from East Java is usually eaten with sweet soy sauce. West Javanese like to eat satay with peanut sauce.