Lamb Sate Kambing with Cucumber, Onion & Coriander Salad

By Elena Duggan for Australian Lamb

Lamb Sate Kambing with Cucumber, Onion & Coriander Salad

Sate Kambing is a traditional Indonesian satay dish.

This Lamb Sate Kambing is a satay like you’ve never had before,  it is sweet with a spice kick which works perfectly with the fresh cucumber, onion and coriander salad.

Lamb Sate Kambing with Cucumber, Onion & Coriander Salad

Serves: 4

Preparation: 5-10 minutes

Cooking: 20 minutes


1kg lamb forequarter chops

125g kecap manis (or sweet soy sauce)

100g peanut oil

10g turmeric powder

2 garlic cloves

25g shrimp paste

250g unsalted peanuts

25g palm sugar

10g Indonesian sambal oelek

50g water

150g coconut milk

Crushed peanuts, lime wedges and sliced spring onions to serve

Cucumber, onion and coriander salad

1 large red onion

Cucumber, cut in half lengthways, sliced on angle

Bean sprouts

Fresh coriander leaves

Fried onions, to garnish

Juice of 1 lime


For the sauce

Heat half the peanut oil and fry garlic and shrimp paste until caramelised and fragrant, approximately 1 minute.

Add peanuts and sugar until they start to colour, approximately 2 minutes.

Stir in sambal oelek, 25g kecap manis, water and coconut milk and cook gently for 10-15 minutes whilst stirring. Remove from heat and place in serving container.


For the lamb and salad

Whilst satay sauce is cooking, combine other half of the peanut oil, turmeric and 100g kecap manis and brush thoroughly over lamb chops.

Cook the lamb over a high heat on a grill pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised (some char is good) up to 5 minutes per side.

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.

Serve lamb on a platter with peanuts, spring onions, lime with a generous portion of the peanut sauce and side salad.


Smart Tips:

• Save any leftover peanut sauce in an airtight container in the fridge to use whenever you need a nutty kick.

• Forequarter chops are great as they absorb marinades really quickly, but you can also leave to marinate overnight for extra flavour.

• To stop the forequarter chops curling up when they hit the hot pan, make a snip with scissors on part of the outside layer.


Print Recipe


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