Indonesian Lamb Sate


  • 1 and 1/2 cups roasted peanuts
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 2 tbs molasses
  • 1 tsp crushed red pepper
  • 1/2 cup water
  • 2 lbs boneless leg of lamb, cut into 1 inch cubed
  • juice of 1 lemon
  • Grind peanuts in a food processor.
  • In a small saucepan, combine peanuts, garlic, soy sauce, molasses, red peppers and water.
  • Simmer over low heat for 3-4 minutes, then cool.
  • Pour over lamb cubes and mix well. Marinate refrigerated for several hours.
  • Remove lamb from marinade then thread on water soaked skewers, and broil or cook over charcoal, turning once, about 4-5 minutes per side.
  • sprinkle with lemon juice before serving.
  • If desired, remaining marinade may be reheated and served as a sauce.

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